Chicken Tortilla Soup

1 pound boneless chicken, cooked and shredded
1 can (15-ounce) crushed tomatoes
1 can (10-ounce) enchilada sauce
1  medium onion, chopped or 1/2 cup dried minced onion
1 can (4-ounce) chopped green chilies
2  {garlic cloves}, minced
2 cups water
1 can (14.5-ounce) {chicken broth}
1 can (15-ounce) whole kernel corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Combine all ingredients in greased 4 1/2 to 6-quart slow cooker. Cover and cook on low heat 6 to 8 hours or on high heat 3 to 4 hours.

Ease of Preparation: Easy

Preparation Time: 5-10 min

Cook Time: 3-8 hr

Servings: 4 to 6

Recipe By: Stephanie Ashcraft and Janet Eyring

From:  101 Things To Do With a Slow Cooker
Used with permission of Gibbs Smith

Chef Suggestions
Serve with tortilla strips and garnish with grated pepper jack cheese and guacamole.

Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time.