Southwestern Enchilada Chicken Soup - cooking recipe

Ingredients

4 boneless skinless chicken breasts
2 tablespoons olive oil
2 (16 ounce) cans chicken broth
4 cups water
1 (16 ounce) package frozen corn
1 (14 1/2 ounce) can stewed tomatoes, chopped up
1 medium onion, chopped
1 poblano pepper, chopped
2 (4 ounce) cans green chilies
1/2 teaspoon salt
1 (1 ounce) package dry enchilada mix
1 (12 count) package white corn tortillas

Preparation

In a large skillet, saute the cut up chicken (I cut in thin strips).
Saute in the hot oil until lightly browned.
Transfer to a crock pot.
Stir in remaining ingredients.
Cover and cook on low 6-8 hours.
Cut tortilla strips thin and fry in hot oil until browned.
Top each bowl of soup with tortilla strips and shredded cheese.