Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

1 lb. chicken breast
1 15 oz. can whole peeled tomatoes, mashed
1 10 oz. can enchilada sauce
1 medium onion, chopped
1 small can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1-2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10 oz. package frozen corn
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro
Optional Ingredients:
tortilla chips
sour cream
shredded cheese
If freezer cooking, place all ingredients except water in Ziploc baggie and freeze.  The chicken does not need to be cooked ahead of time. Then, following cooking instructions below.
Place all ingredients, including the 2 cups water not in freezer bag in a slow cooker.  Cook on low 6-8 hours or 3-4 hours on high.  Shred chicken and return it to soup.
Top with tortilla chips, sour cream, and/or shredded cheese.
Food for Thought:
This recipe is great as it is.  So delicious and the chicken stays very tender.  I tend to add more cumin, as it is one of my favorites!  This would also be good with some chopped zucchini or yellow squash added in for additional vegetables. 
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