Slow Cooker Chicken Tortilla Soup

It's raining, it's cold and my keratin treatment is starting to fade. This is not a good look, trust me. I've luckily found a way to lessen the blow of our inconsistent "winter" weather. Meet the slow cooker, my savior. What's better than coming home to a little home cooked meal, minus the cooking part? I of course can't help but think of those old infomercials, "Set it and forget it"! But it's so true, especially after a long day of work, nothing sounds worse than figuring out what's for dinner. After testing endless tortilla soups, I finally found the perfect combination of flavor and texture. Try it out and let me know what you think!

Ingredients:

1 can (15oz) petite diced tomatoes

1 can (10 oz) red enchilada sauce

1 can (4 oz) diced green chilies

1 can (14.5 oz) black beans, drained

10 oz corn kernels

1 medium onion, diced

2 cloves garlic, minced

4 cups low sodium chicken broth 

1 tsp ground cumin

1 tsp chili powder

2 tsp kosher salt

1 tsp oregano

1/4 tsp black pepper

1 bay leaf

2 boneless/skinless chicken breasts

1/2 cup fresh cilantro, chopped

2 limes, juiced

Directions:
Combine all ingredients into the slow cooker, except the cilantro and lime juice. Set on high for 3-4 hours or low for 6-8 hours. Once cooked, remove the chicken and shred using two forks. Return to soup and stir in chopped cilantro and lime juice. 

Optional toppings: Tortilla strips, sour cream, avocado and cheese