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Crock Pot Chicken Tortilla Soup
1 & 1/2 pounds skinless chicken - cooked and shredded
1 - 15 oz. diced canned tomatoes
1 - 10 oz. can Enchilada Sause (mild or hot your choice)
1 - 4 oz. can of chopped green chilies
1 - 14 oz can of chicken broth
1 small box of frozen corn
1 Bay leaf
1 Medium Onion diced
1 Garlic clove minced
2 Cups of water
1 tsp. cummin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 T. Cilantro chopped up
Combine all in crock pot and cover and cook low 6 to 8 hours or high 3 to 4 hours. Put tortilla chips in before serving or over your own bowl of soup as desired, and add parm. cheese if desired.
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