Slow-Cooker: All day Tortilla Soup - From the Vine to the Urban Stack

This recipe comes from the list-serv of parents in the neighborhood where we live.

?I literally throw this all in the cooker, let it go on low for 8 hours, and when I?m ready, I remove the chicken, shred the meat and put it back in the pot. I hate crockpot recipes that call for browning food first ? they don?t seem to save much time. This one works though and makes enough to freeze some for another day. Good with avocado slices, cheese, or sour cream. ?

Our little family loved this, even picky David.? I pulled out the whole chicken before serving the soup, picked off all of the meat and only put about 1/3 of the chicken back into the soup.? Then I had a few cups of delicious chicken left for another meal!

1 whole uncooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn ( I use less, or omit)
1 C dried black beans (rinsed)

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Source: http://www.vinetostack.com/archives/4586

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