Slow-Cooker Chicken Tortilla Soup

The season of soups is upon us!  Here is one we enjoy when Autumn comes around...

Slow Cooker Chicken Tortilla Soup
INGREDIENTS
1 Rotisserie chicken, meat removed from bone and shredded
1 15 oz. can whole peeled tomatoes, mashed
1 10 oz. can enchilada sauce
1 medium onion, diced
1 4 oz. can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 14.5 oz. can chicken broth
1 - 2 cans black beans, rinsed
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 Tbsp chopped fresh cilantro (or 1 tsp dried)
avocado
tortilla chips
colby jack cheese, shredded
sour cream

DIRECTIONS
Pull chicken off the bone and shred. Mash tomatoes with your hands in the can or in a bowl. (Do it while they are submerged in their juices so they don't splatter everywhere.) Place chicken, tomatoes and their juices, enchilada sauce, onion, green chiles, black beans and garlic into the slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and a bay leaf. Stir in frozen corn and cilantro.
Cover and cook on LOW setting for 6 - 8 hours or on a HIgH setting for 3 - 4 hours.
Serve soup with sliced avocado, shredded cheese, and sour cream.

TIP for feeding little ones - For feeding youngsters that aren't ready for "soup", scoop out the chicken, beans, and corn with a slotted spoon and serve on a plate with the tortilla chips and some shredded cheese.