Crock Pot Sunday: Chicken Enchilada Soup

This recipe was good!  I started it just before I got ready for church and it was ready when we got home- the perfect Sunday recipe.

Chicken Enchilada Soup
inspired by 101 More Things to Do With A Slow Cooker by Stephanie Ashcraft and Janet Eyring

1 pound boneless chicken, trimmed but not cut up
1 can (28 ounces, the bigger size) crushed tomatoes
1 can (8 ounces) tomato sauce
1 can (4 ounces) green chilies
1 medium onion, chopped
2 cloves garlic, minced (or 1 teaspoon prepared minced garlic)
2 cups of water
2 teaspoons chicken soup bullion
4 Tablespoons chili powder
1 1/2 teaspoon cumin
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon crushed bay leaf (1 bay leaf torn into tiny pieces)
4 Tablespoons cilantro, chopped
1 1/2 cups black beans, drained and rinsed

Put everything except beans in a crock pot, stir well.  Cook on low 4-6 hours.  Just before serving, remove chicken from crock pot and shred.  Return to crock pot, add beans.  Stir well.  Serve with cheese, sour cream, fresh tortillas, guacamole, etc.