RECIPE: Chicken Tortilla Soup

This is my daughter, Jes's recipe.  It's heaven. 

FOR SOUP:

2 Pounds - Boneless Skinless Chicken Breast Cooked and Shredded

1 Can - Diced Tomatoes

2 Cans - Crushed Tomatoes

1 Can - Black Beans

1 Can - Whole Sweet Corn

1 14 oz can - Enchilada Sauce

2 Cans - Chicken Broth

1- Small Onion, Diced

2 Cloves - Garlic, Minced

2 Tablespoons - Lime Juice

3 Tablespoons - Fresh Cilantro, Finely Chopped

3 1/2 Teaspoons - Cumin Powder

2 1/2 Teaspoons - Chili Powder

1 1/2 Teaspoons - Salt

1 Teaspoon - Black Pepper

FOR GARNISH:

Approximately 1/4 cup - Vegetable Oil

1 Package - Flour Tortillas

Sour Cream (Optional Garnish)

1 or 2 Avocados (Optional Garnish)

4 Cups - Shredded Chihuahua Cheese (Shredded Cheddar cheese can be substituted if Chihuahua cheese is not available.)

Put all soup ingredients in slow cooker.  Allow soup to cook on medium-high, stirring occasionally, for about 3 hours.

While soup is cooking, preheat oven to 375 degrees.  Brush both sides of the tortillas with a light coat of vegetable oil.  Cut into thin strips.  Place strips on cookie sheet in a single layer.  Bake at 375 for 5-7 minutes until golden brown and crispy. 

To serve, top soup with crunchy tortilla strips, shredded cheese, a dollop of sour cream and an avocado wedge.