Crock Pot Chicken Tortilla Soup

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 1/2 ounce) can chicken broth

• 1 (15 ounce) can whole kernel corn
• 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. 1

   Combine all ingredients in greased 4 1/2 to 6 quart slow cooker

2. 2

   Cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).

3. 3

   Top with shredded pepper or monterey jack cheese, guacamole or sour cream.

4. 4

   Serve with tortilla strips or chips, sometimes I even make cheese quesadillas.

5. 5

   VARIATION- Add 1 c shredded carrots or zucchini at beginning of cook time.