Chicken Tortilla Soup 2

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 handful Fresh Cilantro, chopped
• 28 Ounces can Petit Diced Tomatoes
• 10 Ounces can Enchilada Sauce
• 7 Ounces can chopped green chilies
• 1 and 1/2 Cups frozen corn
• 1 Quarts chicken broth
• 2 Cups water (optional)
• 1 Teaspoons cumin (to taste)
• 1 Teaspoons chili powder (to taste)
• 1 Teaspoons salt
• 1/4 Teaspoons black Pepper
• 1 bay leaf
• Juice of 1 Lime

Directions

1. Step One

   Place chicken, garlic, onion, cilantro, tomatoes, enchilada sauce, green chilies, corn, chicken broth, water, and bay leaf in slow cooker.

2. Step Two

   Combine cumin, chili powder, salt, pepper, and fresh lime juice.

3. Step Three

   Add to slow cooker. Stir well.

4. Step Four

   Cover and cook on low setting for 3-4 hours.

5. Step Five

   Remove chicken and shred.

6. Step Six

   Return to slow cook and cook another 3-4 hours on low.

7. Step Seven

   Serve with sour cream, shredded cheese, or diced avocados.