1 lb. shredded, cooked chicken
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped green chili peppers
2 cloves garlic, minced
2 cups water
1 (14.5 oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
¼ tsp. black pepper
1 bay leaf
1 (10 oz.) frozen corn
Flour tortillas, cut into strips (optional)
Shredded cheese (optional)
Place chicken, tomatoes, enchilada sauce, onion, green chilis, and garlic into a slow cooker.
Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
Stir in corn.
Cover, and cook on low setting for 6-8 hours or on high for 3-4 hours.
Serve in bowl topped with tortilla strips and shredded cheese, if desired.