Slow Cooker Chicken Tortilla Soup

• 1- 1/2 pound Frozen Chicken Breasts
• 15 ounces, fluid Diced Or Whole Peeled Tomatoes
• 10 ounces, fluid Enchilada Sauce
• 1 whole Yellow Onion, Chopped
• 4 ounces, weight Can Chopped Green Chile Peppers
• 15 ounces, weight Frozen Corn
• 3 cloves Garlic
• 1 cup Water
• 22- 1/2 ounces, fluid Low Sodium Chicken Broth
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Cilantro (optional)
• 1 whole Bay Leaf (optional)
• Tortilla Chips, Crushed
• Low Fat Cheddar Cheese (Optional)

1. 1.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn, garlic, water, chicken broth, seasonings, cilantro and bay leaf into the crock pot.
3. Stir and cover.
4. Put on low setting for 7-8 hours.
5. 2.
6. Remove chicken breasts and shred with 2 forks.
7. Place back in the crock pot and stir.
8. 3.
9. Serve with crushed chips and a sprinkle of cheese!
10. Low fat sour cream would also be tasty!

chicken breasts, tomatoes, enchilada sauce, yellow onion, green chile peppers, garlic, water, chicken broth, cumin, chili powder, salt, black pepper, cilantro, bay leaf, tortilla chips, low fat cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-tortilla-soup-4/ (may not work)