Chicken Tortilla Soup

Makes 8-10 servings

Ingredients:
-1 pound boneless, skinless chicken, cooked and shredded
-1 (15 ounce) can crushed tomatoes
-1 (10 ounce) can enchilada sauce
-1 medium onion, chopped, or 1/2 cup dried minced onion
-1 (4 ounce) can chopped green chiles
-2 cloves garlic, minced
-2 cups water
-1 (14.5 ounce) can chicken broth
-1 (15 ounce) can whole kernel corn
-1 teaspoon cumin
-1 teaspoon chili powder
-1/4 teaspoon crushed bay leaves
-1 tablespoon dried chopped cilantro
-1 bag tortilla chips

Directions:
-Combine all ingredients except chips in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours. Serve with crushed tortilla strips sprinkled over top.

Note:
-Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time for extra veggies.