Chicken Taco Soup

Ingredients:

2 large chicken breasts

2 15 oz can diced tomatoes

1 10 oz can enchilada sauce

2 4 oz can diced green chilies

1 can black beans (drained)

1 C frozen corn

1 onion, chopped

1 clove garlic, pressed

4 C Chicken Stock (1 carton -I love Kitchen Basics brand)

1 tsp cumin

1 tsp chili powder

1/4 tsp salt

1/4 tsp black pepper

1 Bay Leaf

Directions:

Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-5 hours. An hour before serving take out the chicken breasts, shred and put back in the soup. Top with sour cream , avocados, and cheese.