Chicken Tortilla Soup (Crockpot) from Tiffani Lau

1 ½ lbs boneless chicken, cooked and shredded
15-ounce can diced tomatoes
10-ounce can enchilada sauce
1 medium onion chopped
4-ounce can chopped green chilies
1 clove garlic, minced
2 ½ -3 cups water
14.5 ounce can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp salt
¼ tsp. black pepper
1 bay leaf
10-ounce package frozen corn or 1 can of corn (w/juice)
1 tsp dried chopped cilantro
1 can black beans (with juice)
**I also add cooked rice
In a large Crockpot, combine the shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add the water, chicken broth, black beans, cumin, chili powder, salt, black pepper, and bay leaf. Stir in the corn, rice and cilantro. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. (can cook on the stove too)
Serve with tortilla chips and grated cheese. We like to bake corn tortillas and then cut them up into strips.

*kids like it better if you blend the tomatoes and chilies