Chicken Tortilla Soup

3 chicken breasts
10 oz. Enchilada Sauce
15 oz. can diced tomatoes, including juice
15 oz. can black beans, drained
1 medium onion, chopped
4 oz. can green chilies, diced
3 cloves garlic, minced
2 C water
29 oz. chicken broth
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
16 oz. frozen corn
1 tbsp chopped cilantro
3 tortillas (optional)
1 tsp chili powder (optional)
1 tsp salt (optional)
8 tbsp light sour cream (optional)
8 tbsp shredded cheddar cheese (optional)

In a large saucepan, boil chicken breasts for 30 minutes. Shred chicken with a fork and add to crock pot. Add the next 12 ingredients and mix together. Let sit in the fridge overnight. Cook on low for 4-6 hours or high for 3-4 hours.

Optional Additions:
Preheat oven to 400. Slice tortillas into strips and place them as a single layer onto a cookie sheet. Spray tortilla strips with non-stick cooking spray. Mix 1 tsp chili powder and 1 tsp salt together and sprinkle on strips. Cook for 15 minutes or until crisp. When serving, place a tbsp light sour cream, a tbsp of cheddar cheese and a handful of tortilla strips on top of soup.




(Inspired by Slow-Cooker Chicken Tortilla Soup, by AllRecipes.com)