Chicken Enchilada Slow Cooker Soup

This recipe is thanks to the wonderfully amazing Wendy!  She seriously feeds me whenever my husband is off playing Army.  Granted sometimes that meal consists of orange slices, hot tamales, and wine.  However, this meal will go down in my recipe book as a yummy easy dinner.  So delicious!

Chicken Enchilada Soup

1lb boneless skinless chicken breast halves

1 (15.25 oz) can whole kernel corn, drained

1 (14.5 oz) can chicken broth

1 (14.5 oz) can diced tomatoes with juice

1 (10 oz) can enchilada sauce

1 (4 oz) can diced green chilies

1 white onion, chopped

1/4 cup chopped fresh cilantro (Wendy hates cilantro so doesn't use as much)

2 bay leaves

3 cloves minced garlic

1 tsp each ground cumin, chili powder, & salt

1/4 tsp ground black pepper, or to taste

Here is how you make it:

1.  Rinse chicken breasts and pat dry, then place into the bottom of slow cooker.  Add all other ingredients.

2.  Cook on low for 6 hours.  Transfer chicken to a large plate, then shred meat with two forks.  Return chicken to slow cooker and continue cooking 30 minutes to 1 hour.  Serve over tortilla chips and top with shredded cheese and sour cream.  Serves 6.

I added a little tabasco to mine because I like a little spice in my life!!!!!  Ridiculously delicious!