Chicken Tortilla Soup (slow cooker)

 Chicken Tortilla Soup (slow cooker)

6 boneless chicken breasts

1 10 oz. enchilada sauce

1 29 oz. can crushed tomatoes

1 medium onion, diced

4 cloves chopped garlic

2 cups chicken broth

1 tsp. cumin

1 tsp. chili powder

1 tsp. salt

1 tsp. black pepper

1 10 oz. can whole corn

Place chicken on the bottom of slow cooker. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients. Stir. Cover and cook on high for 4 hours or low for 6-8 hours. 

Serve with tortilla chips, parsley or cilantro, sour cream, Monterey jack cheese, shredded.