1 15 oz can tomatoes 1 10 oz can enchilada sauce 1 medium onion chopped 1 4 oz can chopped green chiles 1 clove garlic minced 2 c water 2 c chicken broth (or 1 can) 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon black pepper 1 bay leaf 1 10 oz pkg frozen corn 1 tablespoon dried cilantro (or three of those little cilantro cube things) tortilla chips and parmesan cheese for garnish
Toss everything in the slow cooker except the chips and cheese on low for 6 to 8 hours or high for 3 to 4 hours.
This is REALLY good and surprisingly filling. You don't have to have the chicken precooked, but that's what the recipe calls for. I've done raw and it worked fine. This is also a great place to use your turkey leftovers too.
stir a spoon full of sour cream into your bowl of soup...it just does something wonderful to it....hope you get to feeling better.
Edited by TroyKing (10/13/1607:50 PM)
The driving force and secret desire of every bass fisherman, is to one day be a crappie fisherman............Could it be that the good Lord just smilies and looks the other way when a fisherman tells a lie?