Chicken Tortilla Soup

1 lb. shredded cooked chicken
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped green chilies
3 cloves garlic, minced
2 C. water
1 (14.5 oz.) chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (10 oz.) pkg. frozen corn
1 can black beans
1 t. chopped cilantro
8 corn tortillas
1 T. oil

Place chicken, tomatoes, enchilada sauce, black beans, onion, green chilies and garlic into cooker. Pour water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover, and cook on low for 6 - 8 hours. Cut corn tortillas into strips. Heat oil in pan on medium high heat and fry until crispy. Garnish with tortilla strips, chopped avocadoes, cilantro and a splash of lime.

Banana Crumb Muffins

Muffins:

1 1/2 C. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

3 bananas, mashed

3/4 C. sugar

1 egg, lightly beaten

1/3 C. butter, melted

Topping:

1/3 C. brown sugar

2 T. flour

1/8 t. cinnamon

1 T. butter

Preheat oven to 375 degrees. Lightly grease ten muffin cups or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared cups.

In a small bowl, mix together brown sugar, flour and cinnamon. Cut in one tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven 18 to 20 minutes.