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Pour tomatoes into the slow cooker and mash with a potato masher. Add enchilada sauce, water and broth. Stir in onion, garlic, chilies, seasonings, bay leaf, corn, beans and cilantro. Add frozen chicken breasts and stir together. Cook on high for 3-4 hours or on low for 6-8 hours. Up to an hour before serving, remove chicken breasts, shred meat and return to cooker. You can also use pre-cooked chicken if you don't have frozen. Serve with any or all of the following: lime wedges tortilla strips or broken tortilla chips (the lime-flavored chips taste really good with this soup!) sour cream guacamole Enjoy!!
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Adjustable stand — hold cookbook or tablet at eye level while cooking
Oval shape fits whole chickens, roasts, bread — self-basting lid