1 lb chicken ▢10 oz can enchilada sauce ▢1 (14.25) oz can chicken broth ▢2 cups water ▢1 1/2 (15) oz can diced tomatoes drained ▢1/2 tsp onion powder ▢1 can black beans drained & rinsed ▢1 can diced green chilis ▢2 tsp minced garlic ▢1/4 tsp chili powder ▢1 1/2 tsp salt ▢3/4 tsp pepper ▢15 oz can corn ▢cheese for topping ▢7 corn tortillas ▢oil for frying
STEP-1
Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
STEP-2
Take out the chicken, shred it, and add it back to the soup.
STEP-3
Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
STEP-4
To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through.
STEP-5
For stove top: heat all ingredients 30-40 minutes.