Slow Cooker Chicken Tortilla Soup

I made this meal for the first time for my boyfriend on our 1 year anniversary. It was one of the best weekends of my life since little did I know that he planned on proposing to me to following day.

This soup originally did not have black beans in it, so if you are not a black bean fan I'm sure it will still taste great without them.  I on the other-hand felt like it needed them as well as some other spices.  So for our family this recipe has been perfected to our liking but can always be changed around to suit yours.

Recipe:

4 chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can mild enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 gloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1 (15 ounce) can black beans, rinsed

1) Place all ingredients into a slow cooker. Cover, and cook on the Low setting for 6 to 8 hours or on the High setting for 3 to 4 hours.
2) One hour before it is done, remove all the chicken breasts and shred them. Place shredded chicken back into the slow cooker for the remaining hour.
3) To serve, sprinkle tortilla strips over soup.

Notes: Remove the bay leaf before serving. Add more chicken broth if needed.

Prep Time: 30 minutes | Cook Time: 8 hours | Total Time: 8 hours 30 minutes |
Yield: 8 servings