Chicken Tortilla Soup from Heather Hancock

Submitted by Heather Hancock

Great for the crockpot or just on the stove

1 Tbsp. oil

1 medium onion, chopped

2 cloves garlic, minced

2 uncooked chicken breasts

1 (15 ounce) can diced tomatoes with jiuce

1 (10 ounce) can red enchilada sauce

1 (4 ounce) can chopped green chiles

1 (15 ounce) can black beans

1 (10 ounce) package frozen corn

1 (14.5 ounce) can chicken broth

1 Tbsp. lime juice

1/4 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/4 teaspoon black pepper

1 bay leaf

1/2 bunch chopped cilantro

tortilla chips

grated cheese

sour cream

Saute onion and garlic in oil in a small pan over medium-low heat until onion is translucent and soft.

Place cooked onion and garlic, uncooked chicken, tomatoes, enchilada sauce, green chiles, beans and corn into a large stockpot or crockpot. Pour in chicken broth and lime juice, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in cilantro.

If using a stockpot, bring to a boil over high heat, then simmer on low for 30-45 minutes until chicken is fully cooked. If using a crockpot, cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Shred chicken and return to pot once fully cooked. Add water or chicken broth to thin if necessary.

Serve with tortilla chips to crush on top, and grated cheese and sour cream for garnish.

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