Slow Cooker Chicken Enchilada Soup

• 1 pound shredded, cooked chicken
• 15 oz can petite diced tomatoes
• 10 oz can enchilada sauce
• 1 medium onion, diced
• 4 oz can chopped green chiles
• 2 garlic cloves, minced
• 2 cups water
• 14.5 oz can chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• ¼ tsp black pepper
• 1 bay leaf
• 10 oz package frozen corn
• 1 tbsp chopped cilantro

Stir together above ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3-4 hours.

Remove bay leaf before serving.

Garnish with baked corn tortilla strips.

Happy cooking!

Jessica