Chicken Tortilla Soup

Ingredients:
1 lb shredded chicken
1 (15 oz) can peeled tomatoes
1 (10 oz) can enchilada sauce
1 medium onion chopped
1 (4 oz) can chopped green chile peppers
2 cloves of garlic minced
2 cups of water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt (although I added a bit more to taste. I also added some lawry's seasoning salt to taste too)
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 can of black beans
1 T of chopped cilantro

Place all in the crock pot and set on a low setting for 6-8 hours or high for 3 to 4 hours. I put the chicken breasts in the crockpot whole. Then right before serving, I took out the chicken, shredded it and then put it back in and mixed it all up.

Serve with tortilla chips, guacamole and cheese to top the soup.