Chicken Tortilla Soup

My family loves this recipe.  I got it from Brooke Andelin, who is the identical twin sister of our friend Megan Larkin in St. George.  I have made it and shared it with lots of people, most of whom have asked for the recipe.  In France I need to learn to make my own crunchy tortilla strips, but at home, we just bought them from Bajio or Café Rio.  I especially love this recipe for being easy, but really tasty too!

Ingredients:

2 large or 3 small chicken breasts (fresh or frozen—I have used both)

1 28-oz. can green chili enchilada sauce

1 10-oz. can chicken broth

3 green onions, chopped (optional, and I have to admit, I have never used green onions in this recipe)

1 T. garlic, minced

3 T. chopped cilantro

1 can black beans, drained and rinsed (I have also used white beans)

1 can corn, drained

½ can green chilies (I added this to the recipe, so it’s optional too, and I usually double the recipe and use a whole can)

Black pepper to taste

Topping:

Diced avocado (drizzled with lime juice)

Sour cream

Shredded cheese

Tortilla strips

Directions:

In a crock pot place the chicken with the ½ can green chilies (if desired), the green enchilada sauce, chicken broth, onions (if you are using them), and garlic.  Cook on low until chicken shreds easily (about 4-5 hours for frozen, and about 2 hours for fresh).  After chicken is cooked and shredded, add corn, beans, and pepper to taste.  Heat through.  Add cilantro just before serving to preserve bright green color.  Top with tortilla strips, sour cream, diced avocado (drizzled with lime juice if desired), and shredded cheese.  You can also omit the chicken broth and serve the chicken mixture on fresh flour tortillas, burrito style.