Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

I tried this recipe for the first time last week and it is a keeper.

Ingredients
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 fresh cilantro

Optional Garnishes:
Corn chips, fresh diced avocado, sour cream, shredded cheddar or Mexican blend cheese.

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.

Notes: I used mild enchilada sauce and went on the low side of chili powder. You can spice this up by going to medium or hot. I also used some of my frozen, chopped chicken breast from my freezer stash. Talk about making this meal super easy to assemble! As usual, I assembled this is my crock pot the night before. Since I don't have a large crock pot, I guess measured the chicken, corn and water so that it wouldn't be overfull. I garnished with all of the above suggested garnishes.

Adapted from Allrecipes.com.