Slow Cooker Chicken Tortilla Soup

I know, this seems like a lot of ingredients, but you seriously just throw them in, walk away and 6 hours later have a fabulous meal. That's my kind of preparation. Sooo good on a cold day.

Ingredients:
1 pound chicken (I use 2-3 Costco chicken breasts)
1 (15 oz) can diced tomatoes
1 (10 oz) can green enchilada sauce
1 med. onion, chopped
1 (4oz) can diced green chili peppers
2 cloves garlic, minced (I just use garlic powder)
2 cups water
1 (14.5 oz) can chicken broth
1 tsp. cumin
1 tsp. chili powder (I just used 2 tsp. taco seasoning instead of cumin and chili powder)
1 tsp. salt
¼ tsp. ground black pepper
1 bay leaf
1 (10 oz) package frozen corn (you can use canned corn too)
1 can black beans
1 T. chopped cilantro (don't skip this ingredient...it totally makes the soup)
Corn tortilla chips

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn, beans and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. 1 hour prior to the end of cook time, shred the chicken then continue cooking it. Serve in bowls over crushed corn tortilla chips.

Can garnish with:
Sour cream
Shredded cheese
Lime wedges
Cilantro

Yummy Yummy Vegetable Basil Soup

5 strips bacon (diced)
3 carrots (peeled & diced)
3 sticks celery (diced)
1 onion (diced)
1 green pepper (diced)
1 red pepper (diced)
2 garlic cloves (diced)
6 basil leaves (chopped)
28 oz can of chopped tomatoes
2 chicken bouillion cubes
1 C half & half

Cook bacon in a large soup pot. Drain all but 1T of drippings. Add carrots, celery & onion & cook for 2 minutes. Then add peppers, garlic & 1/2 of the basil. Cook for 2 minutes. Then add chopped tomatoes & let simmer for 5 minutes. Then put the soup in groups into the blender & blend it until smooth with small chunks. Return it to the pot & add the bouillion, the rest of the basil leaves & the half & half. Cook over low heat for 45 minutes & eat, eat, eat!