Slow Cooker Chicken Tortilla Soup

Pour tomatoes into the slow cooker and mash with a potato masher. Add enchilada sauce, water and broth. Stir in onion, garlic, chilies, seasonings, bay leaf, corn, beans and cilantro. Add frozen chicken breasts and stir together.

Cook on high for 3-4 hours or on low for 6-8 hours.

Up to an hour before serving, remove chicken breasts, shred meat and return to cooker. You can also use pre-cooked chicken if you don’t have frozen.

Serve with any or all of the following:

lime wedges
tortilla strips or broken tortilla chips (the lime-flavored chips taste really good with this soup!)
sour cream
guacamole

Enjoy!!