Slow Cooker Chicken Tortilla Soup

• 1 pound Shredded, Cooked Chicken
• 15 ounces, weight Can, Whole Peeled Tomatoes, Mashed
• 10 ounces, weight Can, Enchilada Sauce
• 1 whole Medium Onion, Chopped
• 4 ounces, weight Can Chopped Green Chile Peppers
• 2 whole Cloves Garlic, Minced
• 2 cups Water
• 14-1/2 ounces, fluid Can Chicken Broth
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1 whole Bay Leaf
• 10 ounces, weight Package, Frozen Corn
• 1 Tablespoon Chopped Cilantro

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles and garlic into a slow cooker. Pour in water and chicken broth; season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover and cook over low setting for 6-8 hours or on high setting for 3-4 hours. Serve soup with tortilla chips, sour cream and cheddar cheese.

chicken, weight, weight, onion, green chile peppers, garlic, water, chicken broth, cumin, chili powder, salt, ubc, bay leaf, cilantro

Taken from tastykitchen.com/recipes/soups/slow-cooker-chicken-tortilla-soup-2/ (may not work)