Chicken Tortilla Soup

from Liz

1-1/2 lbs. boneless chicken, cooked and shredded
2 (15 oz) cans whole tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chilies
1 clove garlic, minced
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (10 oz) package frozen corn
1 TBS dried chopped cilantro
1-1/2 cup water
1 can black beans, optional
tortilla chips, cheese, sour cream, optional to serve with

1.  In crockpot*, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add chicken broth, cumin, chili powder, salt, pepper, and bay leaf.  Stir in the corn and cilantro.  Add beans if using.  Cover and cook on low for 6 to 8 hours.

2.  Serve with tortilla chips, cheese, and sour cream if desired.

*Cook on stove top if desired