Crock pot Chicken Enchilada Soup

4 cup cubed cooked boneless skinless chicken breast (by HONEYCHERRYBOMB)
2 serving Diced tomatoes, canned (1-15 ounce can) (by SREIERSO)
1 cup, chopped Onions, raw
8 tbsp Green Chile Peppers Diced (Kroger) (by SPUTMAN)
2 clove Garlic
1 can (10.75 oz) Chicken Broth
1 tsp Cumin - ground (1 tsp) (by INFORM555)
1 tsp chilli powder (by CYMRUGIRL1)
2 cup (8 fl oz) Water, tap
1 tsp Salt
1 tsp Pepper, black
1 tsp, crumbled Bay Leaf
1.5 cup kernels Yellow Sweet Corn, Frozen
1.5 cup Beans, great northern
1 tbsp Cilantro, dried

Top with your choice of shredded cheese or/and sour cream. You will need to add the calories from the cheese and sour cream. The calories from the soup only is 180 calories per servings.

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and 1 bay leaf.
Stir in corn, beans and cilantro.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Serve with your favorite toppings such as tortilla chips. sour cream, lime wedges and shredded cheese if desired.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CBARNETT62.