Lite Chicken Tortilla Soup

• 1 Rotisserie Chicken shredded... I discarded the skin
• 28 oz crushed tomatoes (1 large can)
• 2 10 ounce cans of enchilada sauce
• 2 medium onions chopped or 2 teaspoons onion powder
• 8 oz chopped green chilies
• 2 cloves minced garlic
• 2 14.5 ounce cans of chicken broth
• 2 tsp ground cumin
• 2 tsp chili powder
• 2 tsp salt
• 1/2 tsp ground black pepper
• 2 bay leaves
• 20 oz frozen corn
• 2 tbsp chopped cilantro
• 1 Optional Garnishes- avocado, shredded cheese, sour cream, lime, and tortilla chips (broken into pieces)

1. Add all ingredients to slow cooker and stir.
2. Cool on low 6 to 8 hours or on high 3 to 4 hours.
3. Taste soup about an hour before done and if it tastes too strong add water and continue cooking.
4. Garnish as desired.
5. Enjoy!

chicken, tomatoes, enchilada sauce, onions, green chilies, garlic, chicken broth, ground cumin, chili powder, salt, ground black pepper, bay leaves, corn, cilantro, garnishes avocado

Taken from cookpad.com/us/recipes/347647-lite-chicken-tortilla-soup (may not work)