1 can (15-oz) diced Rotel tomatoes
1 can (10-oz) can enchilada sauce
1 onion, chopped
1 can (4-oz) diced green chilies
2 garlic cloves, minced
2 cups water
1 carton (14.5 oz) chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 pkg (10-oz) frozen corn
2 tbsp fresh chopped cilantro
Put all ingredients in the cooker in the order listed above: stir to blend.
Place lid on cooker and cook on low 6 to 8 hours or in high 3 to 4 hours. About 30 minutes before soup is done, remove chicken to a cutting board and shred; return chicken to cooker.
Serve with tortilla chips, shredded Mexi-blend cheese and sour cream, if desired.
Note: file photo