Chicken Tortilla Soup. Passed on by Katie; recipe found by Crystal. For Crock pot or stove top.

Ingredients 

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can diced tomatoes (petite is good)
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin

• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn, or canned corn
• 1 tablespoon chopped cilantro
• 
  

Stove Top.

1. Place chicken, tomatoes, enchilada sauce, green chilies, water, and chicken broth in a soup pan on the stove.
2. Add all the spices, and bring to a boil, then reduce to simmer for 15 minutes.
3. While that is going on, saute the garlic and onions in olive oil until the onions are transparent (4-5 mins).
4. Stir in the corn for a minutes or so (coat with oil), and then add the pan of sauted goods to the soup pan.
5. Let everything simmer for at least 5 minutes together...then serve or keep on warm until you're ready to eat!
6. Serve with: crushed tortilla chips, cheese, sour cream, pinch of fresh cilantro....whatever!

Crock Pot Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. 
2. Stir in corn and cilantro. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours

Original recipe makes 8 servings