Chicken Tortilla Soup - Crock Pot

I know this will seem silly as "soup" is in the title, but it was soupier than I expected. This made it a little weird to eat, but it was quite good. If you don't have the time to shred the chicken, you can cube it. However, it's not quite the same.

Chicken Tortilla Soup

1 lb boneless chicken, cooked and shredded
1 can (15 oz) crushed tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped *
1 can (4 oz) green chilies
2 cloves garlic, minced
2 c. water
1 can (14.5 oz) chicken broth
1 can (15 oz) whole kernel corn
1 tsp cumin
1 tsp chili powder
¼ tsp crushed bay leaves
1 Tbsp dried chopped cilantro

Directions:

Combine all ingredients in greased 4.5 – 6 quart slow cooker. Cover and cook on low heat 6 – 8 hours or on high heat 3 – 4 hours. Makes 8 – 10 servings.

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

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

* ½ cup dried minced onion can be substituted.