Put in a crock pot on low for 8 hours:
3 chicken breasts
15 oz. can tomatoes with liquid
10 oz. can enchilada sauce
Medium onion chopped
4 oz. can diced green chilies with liquid
2 minced garlic cloves
3 cups chicken stock
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
Remove chicken, shred and return to pot
ADD:
10 oz. frozen corn (or 1 can drained)
Garnish with
Tortilla chips, Cheese, Cilantro, Sour cream, Guacamole or avocado
**Hint put tortilla chips in food processer to powder and stir into soup before serving if you like it thicker.
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