Penzey'S Chicken Tortilla Soup - cooking recipe

Ingredients

1 (6 -8 ounce) boneless skinless chicken breasts
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can diced mild green chilies
1 (28 ounce) can enchilada sauce
2 cups frozen corn or 2 cups roasted corn
2 (15 ounce) cans black beans, drained and rinsed
1 medium onion, chopped
2 garlic cloves, chopped or 1/2 teaspoon granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 1/2 teaspoons oregano
3 corn tortillas, torn into 1-inch pieces
2 tablespoons chopped fresh cilantro (use 1/2 as much if using dried)
1 -2 tablespoon lime juice (juice of 1-2 limes)

Preparation

Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
Taste and add extra seasonings if desired. Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.