Chicken Tortilla Soup

Ingredients

6 chicken breasts, boiled/shredded or 3 c. fajita meat

2 cans of diced tomatoes

1-2 cans of enchilada sauce-or 1 can tomato sauce+seasonings

1 chopped onion (or dehydrated chopped onions)

2 - 4oz can of chopped green chile peppers

2 cloves garlic minced

2 c. water (or chicken broth)

1 box of chicken broth

1-2 tsp cumin (depending on your preference)

1 tsp chili powder

1 tsp salt

1 tsp black pepper

2 bay leaves

1 bag of FROZEN corn or 2 cans

Chopped cilantro ... (or a little oregano)

4-6 cans of black beans, white beans, or red kidney beans

Preparation

Put all ingredients into a pot and just heat until hot...simmer 30 minutes since I usually don't use fresh onions and garlic.

Top each bowl of soup with crunchy tortilla chips, shredded cheddar and sour cream.

You can simmer it longer to bring out the flavor.

This recipe is fine in a crock pot but the recipe is too large...cut it back.

Makes enough for 6-8 people.

Freezes well.