Chicken Tortilla Soup

2 chicken breasts
1 15 oz. can whole peeled tomatoes mashed
1 10 oz. can enchilada sauce
1 medium onion chopped
1 4 oz. can chopped chili peppers
2 cloves garlic
2 C water
1 14.5 oz. can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp black pepper
1 bay leaf
1 10 oz. package frozen corn

Cook in crock pot for 6-8 hours on low or 3-4 hours on high. Shred chicken and remove bay leaf. Serve with sour cream, shredded cheese and tortilla chips.

On serving day, thaw in fridge the night before and heat through.
-Julie Dunkley