Chicken Tortilla Soup

I tried this recipe for the first time today. Our church block runs from 1-4, so I'm always looking for meals I can prepare in the crock pot so that I don't have to cook when I get home. Why is it that no matter what time church is or how much you eat before you go, you're always STARVING when you get home? Gets me every time. Anyway, this was great, and very simple. I prepared the chicken last night and just put it in the fridge for this morning. Jocey was able to help me add all the other ingredients, and had so much fun making her first soup. When you taste this right out of the crock pot, it may seem a little spicy, but the sour cream and cheese are added it really cools it down. SO YUMMY!

Chicken Tortilla Soup

Ingredients:
1 1/2 lbs. boneless chicken breast, cooked and shredded
1 can diced tomatoes
1 can enchilada sauce
1 medium onion, chopped
1 can chopped green chilies
2 cloves garlic, minced
1 cup water
2 cans chicken broth
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
1 package frozen corn
2 Tbs. chopped cilantro
For Garnish:
Tortilla Strips
Grated Cheese
Sour Cream

Directions:
1. In crock pot, combine shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, chicken broth, cumin, chili powder, salt, black pepper and bay leaf. Stir in corn and cilantro.
2. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
3. Remove and discard bay leaf.
4. Sprinkle tortilla strips, cheese, and sour cream over soup. Serve immediately.