Tortilla Soup

This is one of my favorite soups! It's only about 2 weight watchers points for one cup. If you add a couple tablespoons of low fat cheeses, and three crushed tortilla chips, it's only about 4 points!

2 T. olive oil
1 lb. chicken, cooked and shredded (Rotisserie chicken is best)
1 onion chopped
1 clove garlic
1 (15-oz.) can diced tomatoes
1 (10-oz.) can enchilada sauce
1 (4-oz.) can chopped green chiles
1 (15-oz.) can whole kernel corn, undrained
1 (15-oz.) can black beans drained and rinsed
32 oz. chicken broth
1 t. cumin
1 t. chili powder
1 t. salt
1/4 t. black pepper
1 bay leaf
Fresh Cilantro
Monterey Jack cheese
Sour Cream
Tortilla chips
Avocado

In a large pot cook onions and garlic in olive oil until onion is translucent and tender. Add tomatoes, green chiles, corn, enchilada sauce, broth and spices and bay leaf. Bring to a boil and then reduce heat and simmer for 30 minutes. Add chicken and black beans and continue to cook for 20 or 30 more minutes. Garnish soup with cheese, sour cream, avocado slices, tortilla chips and fresh cilantro.

*Another option is to toss all ingredients in the crockpot and cook on low heat for 8 to 10 hours or on high for 4 to 5 hours.