Crock Pot Chicken Tortilla Soup

I just love coming home from a long day at work to a cooked dinner! Right when you walk in the door you can smell the wonderful soup, so we dig in as soon as we can!

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 1  lb boneless chicken, cooked and shredded
• 1 (15 ounce) can crushed tomatoes
• 1 (10 ounce) can  red enchilada sauce
• 1  medium onion, chopped, 1/2 c dry minced onion can be substituted
• 1 (4 ounce) can  chopped green chilies, UNdrained
• 2  garlic cloves, minced
• 2  cups water
• 1 (14 1/2ounce) can chicken broth, can use water as well and add boullion
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can  beans, black, pinto, kidney, white, DRAINED AND RINSED
• 1  teaspoon cumin
• 1  teaspoon chili powder
• 1⁄4 teaspoon bay leaf, crushed
• 1  tablespoon dried cilantro
•  corn tortilla strips or   chips
•  monterey jack cheese or  monterey jack pepper cheese, shredded

• Optional

•  sour cream &  guacamole

Directions

1. Combine all ingredients in greased 4 1/2 to 6 quart slow cooker
2. Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
3. Top with shredded pepper or monterey jack cheese, guacamole or sour cream.
4. Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.
5. VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.