Slow Cooker Tortilla Soup

INGREDIENTS

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

2 cups water

1 (14.5 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, or fresh if in season

Crumbled tortilla chips

DIRECTIONS

1.  Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.

2.  Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn.

3.  Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.