Chicken Tortilla Soup Submitted by Karen Powell

1 lb shredded, cooked chicken
1 (15-oz.) can whole peeled tomatoes, chopped
1 (10-oz.) can enchilada sauce
1 med. onion, chopped
1 (4-oz.) can chopped green chilies
2 cloves garlic, minced
2 c. water
1 (14 1/2-oz.) can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tst. salt
1/4 tsp. black pepper
1 (10-oz.) pkg. frozen corn
1-2 tsp. chopped cilantro
Tortilla chips, sour cream shredded cheddar or cheese blend (opt.)

Place all ingredients except cilantro in dutch oven. Cover and cook on medium heat for 30 minutes.  About 10 minutes prior to serving, add cilantro.
Suggested Topping: Tortilla chips, sour cream, shredded cheddar or cheese blend.