1 1/2 lbs chicken, cooked & shredded

15 oz diced tomatoes & chilies

10 oz enchilada sauce

1 medium onion, chopped

1/2 green bell pepper, chopped

1/2 tsp minced garlic

2 cups water

15 oz chicken broth

1 tsp cumin

1 tsp chili powder

1 tsp salt

1/4 tsp ground black pepper

1 cup corn

(To make the enchilada sauce, I used this recipe from allrecipes.com and added 1 tsp. of sriracha: http://allrecipes.com/recipe/ten-minute-enchilada-sauce/)

Put all of the above ingredients into the crockpot for 6-8 hours on low or 3-4 hours on high, stirring occasionally.

You can make your own tortilla strips by baking strips of tortillas brushed with oil at 400 for 5 minutes, or use tortilla chips like tostitos. Top with chips, cilantro, shredded cheddar cheese, sour cream or whatever else you have on hand! Makes six servings.