Slow Cooker Enchilada Soup *

1 (15-oz.) can diced tomatoes1 (10-oz.) can enchilada sauce1 (15-oz.) can whole kernel corn, drained1 (15-oz.) can black beans, rinsed and drained1 (4-oz.) can chopped green chiles1 med. onion, chopped2 lg. cloves garlic, minced2 c. chicken broth2 c. water1 tsp. chili powder1 tsp. cumin1/4 tsp. black pepper1 bay leaf1 lb. skinless boneless chicken breasts1 c. brown rice, optional1 tbs. chopped cilantro, optionalTortilla chipsSliced avocado

Shredded cheese

Combine tomatoes, enchilada sauce, corn, beans, chiles, onion, and garlic in a slow cooker. Pour broth and water over and season with chili powder, cumin, pepper, and bay leaf. Stir to combine. Place chicken into mixture and press down to cover. Cook on high for 4-5 hours or low for 6-7 hours. Remove chicken to a cutting board and shred, then return to mixture in the slow cooker. Stir in rice and/or cilantro. Continue cooking 30-45 minutes or until rice is tender. Serve with tortilla chips, sliced avocado, and shredded cheese.

(adapted from Allrecipes)