Crock Pot -Chicken Tortilla Soup

A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips. What a dish.

• Ready In: 4 hrs 10 mins
• Serves: 8-10

Ingredients

• 1  lb  shredded  cooked chicken
• 1 (15 ounce) can whole canned tomatoes, mashed
• 1 (10 ounce) can  enchilada sauce
• 1  medium onion, chopped
• 1 (4 ounce) can  chopped green chili peppers
• 2  garlic cloves, minced
• 1  cup water
• 1 (14 1/2ounce) 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 fresh cilantro

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2. Pour in water and chicken broth.
3. Season with cumin, chili powder, salt, pepper, and bay leaf.
4. Stir in corn and cilantro.
5. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6. Garnish with fresh tortilla strips or tortilla chips.