Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon cumin
- 2 minced garlic cloves
- 10 oz (290g) can mild enchilada sauce
- 1 chopped yellow onion
- 4 oz (115g) can chopped green chilies
- 10 oz (290g) can corn kernels, drained (or use frozen corn kernels)
- 1 cup (235 ml) water
- 15 oz (425g) can diced tomatoes
- 3 cups (700 ml) chicken broth
- ½ teaspoon chili powder
- 15 oz (425g) can black beans, drained (optional)
- ½ teaspoon chipotle powder (optional)
- 1 tablespoon lime juice (optional)
For the Tortilla Strips
- 3 corn tortillas
- 2 or 3 tablespoons olive oil
Optional Garnishes
- Chopped fresh tomatoes
- Fresh lime wedges
- Sliced avocado
- Flour tortillas
- Shredded cheddar or Mexican cheese
- Sprigs of parsley or cilantro
Method
- Put all the ingredients except the corn tortillas, olive oil and optional garnishes in a slow cooker.
- Stir then cover and cook for 7 hours on low or 3½ hours on high.
- Take out the chicken breasts 30 minutes before the end of cooking and use 2 forks to shred them.
- Return the chicken to the crockpot and keep cooking.
- Meanwhile, cut the corn tortillas into strips using a pizza cutter or sharp knife.
- Either cook them in the oil in a skillet until golden, then drain on paper towels, or brush with oil and bake at 400 degrees F (200 degrees C) in the oven for 10 minutes, flipping once.
- Season with salt.
- Ladle the soup into bowls (you can put a flour tortilla in the bottom of the bowl first if you want).
- Add the tomatoes, lime wedges, avocado and/or cheese, if liked.
- Sprinkle the tortilla strips on top and garnish with some fresh herb sprigs.