38

Ingredients:

1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 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

Directions:

1  Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2  Pour in water and chicken broth.
3  Season with cumin, chili powder, salt, pepper, and bay leaf.
4  Stir in corn and cilantro.
5  Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6  Garnish with fresh tortilla strips or tortilla chips.Source:    http://www.food.com/recipe/crock-pot-chicken-tortilla-soup-190382