Slow Cooker Chicken Tortilla Soup

• 3 Large Boneless, Skinless Chicken Breasts
• 28 ounces, weight Canned Diced Tomatoes And Green Chile Peppers (like Rotel)
• 15 ounces, weight Canned Black Beans, Rinsed And Drained (or 1 1/2 Cups Of Cooked Beans If Using Dried)
• 14 ounces, weight Canned Golden Hominy, Rinsed And Drained
• 10 ounces, fluid Canned Mild Enchilada Sauce
• 1/2 Medium Onion, Chopped
• 10 ounces, weight Package, Frozen Corn
• 14 ounces, fluid Chicken Or Vegetable Broth
• 2 cloves Garlic, Minced
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1 Bay Leaf
• 2- 1/2 teaspoons Dried Cilantro
• 1 cup Water (optional)
• For Serving: Shredded Cheese, Sour Cream, And Broken Tortilla Chips

1. Place all ingredients in a large slow cooker.
2. If needed, add the water to cover the ingredients.
3. Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours.
4. If using frozen chicken, once the chicken is cooked through (usually with about 1-2 hours left on high), take it out of the slow cooker and shred with a fork.
5. Place shredded chicken back in the slow cooker for the remainder of the cooking time.
6. Remove the bay leaf and serve with rice, shredded cheese, sour cream, and broken tortilla chips.

chicken breasts, tomatoes, black beans, golden hominy, enchilada sauce, onion, chicken, garlic, cumin, chili powder, salt, black pepper, bay leaf, cilantro, water, tortilla chips

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-chicken-tortilla-soup-5/ (may not work)