Categories: soups

Ingredients

• 1 boneless, skinless chicken breast (6-8 oz)
• 2 15-oz can diced peeled tomatoes with green chilis (You can do two cans tomatoes and one 4-oz can of mild chilis)
• 1 28-oz can enchilada sauce (?green maybe)
• 2 cups frozen corn or frozen roasted corn
• 2 15-oz cans black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced (or 1/2 tsp dried minced garlic)
• 2 cups (chicken) broth
• 1-1/2 tsp ground cumin
• 1-1/2 ts medium chili powder
• 1-1/2 tsp mexican oregano
• 3 corn tortillas, roughly chopped or torn into 1" pieces
• 2 Tbsp chopped fresh cilantro (use 1 T if dried)
• 1-2 Tbsp lime juice
• avocado, optional
• cheese, optional

Directions

1. Place everything except cilantro and lime juice in slow cooker or heavy covered soup kettle.

2. Cook on high for 4 – 6 hours or low for 8 – 10 hours in the slow cooker, or on low on the stove top for 2 hours.

3. Remove chicken and shred with two forks; return to the pot with the cilantro and lime juice.

4. Taste and add extra seasonings if desired.

5. Serve with optional garnishes such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.

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