What's in it
1 box (or can) chicken broth
2 C water (or more broth)
1 or 2 14oz cans diced tomatoes (I recommend the fire-roasted kind)
1 14oz can red enchilada sauce
2 small cans diced fire-roasted green chiles, drained
1 small onion chopped
1-2 lb chicken breast or tenders (I started with frozen), rinsed
1 package frozen corn (could add a can of hominy or beans as well)
1 tsp each: chile, cumin, salt
1/2 tsp pepper
1 bay leaf
garnish: chopped cilantro, wedge of lime, avocado, shredded cheese, chopped cabbage, tortilla chips (homemade if you like)
How it's made
In a large slow cooker (if using small, reduce ingredient amounts) add all ingredients except for garnish. Cook on low for 8 hours or high for 4 hours. Towards the end of cook time, shred chicken into smaller pieces.
If you would like to make your own chips, spray tortillas with cooking spray and cut into strips. Bake on a sheet in a 450 degree (pre-heated) oven for 10-15 min until crisp. Season as you like.
Serve soup in bowls with all garnish (yes, use lots of the garnish options!). Enjoy!