Tanya'S You "Can" Do It Chicken Tortilla Soup - cooking recipe

Ingredients

2 (15 ounce) cans pinto beans, rinsed (you can use an equal amount of cooked dry beans)
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 ounce) cans old el paso red enchilada sauce
4 boneless skinless chicken breasts
2 tablespoons oil
1 (7 ounce) can sliced black olives
2 garlic cloves, crushed
2 cups chicken broth or 2 cups water
shredded cheddar cheese
sour cream (optional)
tortilla chips (Juanita's Tortilla chips have the best texture for this)

Preparation

Cut chicken into cubes and cook in 2 Tbsp of oil in a frying pan, when almost done, add garlic. Saute with garlic until chicken is completely done.
Pour all cans of ingredients into crock pot or stock pot with chicken/garlic mixture. Drain olives before putting in with other ingredients.
Add the two cups chicken broth or water.
Stir soup until all ingredients are combined.
Cook for 2 hours on med-low in stock pot on the stove or 7 hours on low in a crock pot.
Add more water or chicken broth for desired consistency.
When ready to serve, crush tortilla chips and sprinkle with shredded cheese over individual servings of soup.
Add sour cream if desired.
This recipe can easily be increased or decreased as desired. All measurements are estimates as I usually just \"throw it all in\", but this is the closest to my normal routine.