Chicken Tortilla Soup

Ingredients

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1 tablespoon canola oil,
1 1/4 pounds boneless, skinless chicken breast halves,
1 medium onion, chopped,
2 cloves garlic, chopped,
1/4 cup fresh cilantro leaves, chopped,
2 cans (14.5 ounces each) diced tomatoes, undrained,
2 cans (10 ounces each) enchilada sauce,
1 can (14.5 ounces) low-sodium chicken broth,
1 can (about 15 ounces) black beans, undrained,
package (10 ounces) frozen corn, thawed,
1 tablespoon each chili powder and ground cumin,
5 corn tortillas (6-inch), cut into 3 x 1/2-inch strips

Method

1. Pour oil into pot. Set to STOVETOP MED and heat oil. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
2. Stir onion, garlic, cilantro, tomatoes, enchilada sauce, broth, beans, corn, chili powder, and cumin in pot. Set to SLOW COOK HIGH for 2 to 3 hours. Cover and cook until chicken is forktender.
3. Using 2 forks, shred chicken in pot. Top soup with tortillas before serving.

Ingredients

No Ingredients Found !

Method