Penzey's Chicken Tortilla Soup

This is from the Penzey's catalog. Great for a hot day because it's made all in the slow cooker, or for a cold winter day. I'm sure you could add other veggies, like shredded carrot or cabbage or sweet potatoes, for added nutrition. I used leftover shredded chicken. The catalog says to serve with cornbread and garnishes (probably cheese and sour cream etc). Even my kids liked it!

• Ready In: 8 hrs 15 mins
• Serves: 10-12

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)

Directions

1. 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.
2. Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
3. 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.