Slow-Cooker Chicken Tortilla Soup

1 pound chicken breast, raw

1 (28 ounce) can whole peeled tomatoes, mashed

1 (19 ounce) can green [medium] enchilada sauce

1 medium onion, chopped

1 (4 ounce) can chopped green chili peppers

2 cloves garlic, minced

2 cups water

1 (14.5 ounce) can low-sodium chicken broth

1 can black beans, drained (*optional)

couple shakes of crushed red pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2  teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1 (10 ounce) package frozen corn (*optional)

1/2 package frozen chopped spinach (*optional)

1 tablespoon chopped cilantro

All ingredients into slow cooker on low for 8 hours (or high for 4 hours). Take out chicken when cooked (about 1/2 of time), shred, and return to pot.

Topping suggestions:

Sour cream

Sliced avocado

Shredded cheddar

Olives

Tortilla chips

Tabasco or other hot sauces

(Adapted from: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Tortilla-Soup/Detail.aspx)