Slow Cooker Chicken Tortilla Soup

Chicken Tortilla Soup

3 raw boneless, skinless chicken breasts
1 (15 ounce) can diced tomatoes1 (10 ounce) can enchilada sauce 
1 medium onion, chopped 
1 (4 ounce) can chopped green chile peppers 
3 cloves garlic, minced 
2 cups water 
1 (14.5 ounce) can 99% fat-free chicken broth 
1 TBSP cumin 
1 TBSP chili powder 
1 teaspoon salt 
1/4 teaspoon black pepper 
1 bay leaf 
1 (10 ounce) package frozen corn 
1 tablespoon chopped cilantro

Serve with sour cream and tortilla chips.

Combine all ingredients in a large slow cooker. Stir to combine. Cook on high 4-6 hours or low 6-8 hours.  Remove chicken from soup and shred. Return chicken to soup, and then blend this in batches or use an immersion blender to liquify it a little. I prefer to leave SOME chunks but if you don't blend it, I think this recipe is too watery.

We like things spicy and flavorful, so I also add in a dash or two of cayenne.

Number of Servings: 8