Chicken Tortilla Soup

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
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Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

 Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 

Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Label: Chicken Tortilla Soup. Place all ingredients in crockpot.  Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken. Garnish with tortilla strips, sour cream, limes, etc.