Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
adapted from a recipe found on allrecipes.com submitted by Elena

1 boneless, skinless chicken breast
1 (15 ounce) can whole peeled tomatoes, (lightly blended in blender)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped (I usually do about 1/2 onion)
1 (4 ounce) can chopped green chile peppers
1 tsp minced garlic
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
2 cups frozen corn
1 tablespoon chopped cilantro


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

Shred chicken and remove bay leaf before serving. Serve with lime wedges, guacamole and tortilla chips. This is so good on a cold winter day.

Husband Rating:  4 stars
Boys say:  thumbs up (anything with chips and guacamole gets a thumbs up from them!)