Ingredients

  • 1 Rotisserie Chicken shredded... I discarded the skin
  • 28 oz crushed tomatoes (1 large can)
  • 2 10 ounce cans of enchilada sauce
  • 2 medium onions chopped or 2 teaspoons onion powder
  • 8 oz chopped green chilies
  • 2 cloves minced garlic
  • 2 14.5 ounce cans of chicken broth
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 20 oz frozen corn
  • 2 tbsp chopped cilantro
  • 1 Optional Garnishes- avocado, shredded cheese, sour cream, lime, and tortilla chips (broken into pieces)

Method

  • Add all ingredients to slow cooker and stir.
  • Cool on low 6 to 8 hours or on high 3 to 4 hours.
  • Taste soup about an hour before done and if it tastes too strong add water and continue cooking.
  • Garnish as desired.
  • Enjoy!