Chicken Tortilla Soup

Chicken Tortilla Soup
1 lb. chicken
1 (15 oz.) can crushed or diced tomatoes
1 (10 oz.) can enchilada sauce
1 medium onion
1 (4 oz.) can diced green chilies
1 (14½ oz.) can chicken broth
1 (15 oz.) can whole kernel corn or 10 oz. bag of frozen corn
1 clove garlic, minced
1 Tb. dried chopped cilantro
2 cups water
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf

Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4- 5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese.

Tiffany's Notes: This was a good tomato based soup recipe.  (Yes, I'm still working my way through making all of the Mexican flavored soups!)  It was simple--especially if you use leftover cooked chicken and dried or frozen onions the prep goes quickly.  I ended up simmering this for about an hour on the stove top.  It would have been much easier to throw it all in the crock pot earlier, but I didn't do that so the stove top was fine. 

I think it comes down to personal taste, but for variety I do like the Mexican Style Chicken Stew and the recipe with ground beef Taco Beef Soup and the non-meat Tamale Soup.  I also remember having a Tortilla Soup with a broth instead of a tomato base--I'll have to figure out what that recipe was...