Slow Cooker Chicken Tortilla Soup

It has gotten cold where we live, and this soup is an easy one to prepare first thing in the morning and have waiting for you. I sometimes complicate it, only by adding lots of optional toppings, the list is endless! I found the recipe (and the picture) on Allrecipes.com but modified it a good deal to suit my needs.

Slow Cooker Chicken Tortilla Soup

1.5 lb chicken breasts

1 can diced tomatoes

1 can enchilada sauce

1 can black beans, drained

1 4oz can green chiles, diced

2 cloves garlic, minced

32 oz chicken or vegetable stock

1 t cumin

1 t chili powder

1/2 t salt

1/4 t pepper

1 bayleaf

Toppings:

cilantro

shredded cheese

avocado

baked tortilla strips

sour cream

salsa

Place uncooked chicken and all remaining ingredients (except toppings) into the crock pot. Cover and cook on low for 8 hours or on high for 4-5 hours. Shred the chicken one hour before done. Serve the soup with assorted toppings. Serves 8 and reheats well.