Slow-Cooker Chicken Tortilla Soup

I found this online and really like the taste of this soup.  It reminds me a little of taco soup, but it a little different.  Nice dinner to have on a chilly day.

Ingredients

1 pound shredded, cooked chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

2 cloves garlic, minced

1/2 cup water

1 (14.5 ounce) can chicken broth

1 can black beans

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn or 1 can of corn

1 tablespoon chopped cilantro

Directions

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Serve with tortilla chips and sour cream and my family like to sprinkle on some cheese as well.  Enjoy!