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Slow-Cooker Chicken Tortilla Soup


1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
1 (15 ounce) can diced tomatoes
1 (10 ounce) can good-quality mild enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)
1 (15 oz.) can black beans, drained (optional)
2 cloves garlic, minced
3 cups chicken broth
1 cup water
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. chipotle powder (optional)
1 Tbsp. lime juice (optional)
1 bay leaf
2 Tbsp. fresh cilantro, chopped
3 corn tortillas
2-3 Tbsp. olive oil
avocado slices
shredded Mexican or cheddar cheese
chopped tomatoes
soft tortillas (you can place these in the bottom of the bowls, and ladle the soup on top if you'd like!)



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