Chicken Tortilla Soup

Chicken Tortilla Soup

1 lb. Cooked shredded chicken (or canned)
1 15 oz. can whole (mashed) or chopped tomatoes
1 10 oz. can enchilada sauce (I like green but you can use red)
1 med. onion chopped
1 4 oz. can chopped green chili peppers
2 garlic cloves mashed
2 cups water
1 14 1/2 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz pkg frozen corn
1 tablespoon chopped fresh cilantro (I actually use a TON)

Place everything in the crock pot, stir well, cover and cook on low for 6 to 8 hours or on high for 3-4 hours. Garnish with fresh tortilla strips or chips and extra cilantro in each bowl.

* You can also garnish with sour cream, cheddar cheese and avocado*