CHICKEN TORTILLA SOUP

1 lb shredded, cooked chicken
1 (15 oz) can crushed tomatoes
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth (2 cups)
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 T chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chile peppers, 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 for 6 to 8 hours or high for 3 to 4 hours.

***I poach the chicken breasts in water for about 20 minutes and then shred them with two forks.

***Since everything is already cooked when you assemble this, it's more about letting the flavors meld than the cooking time so if you need to serve it early, you can as soon as it is heated through.  For this reason, it's also good the 2nd day.