Makes: 8 bowls

Description: This is a filling, healthy and delicious soup. My family loves it and it is requested once a week.

Ingredients:
1 lb  shredded chicken (a rotisserie from the grocery store works great)
1  onion cut into small pieces
1 tbls  cilantro cut into small pieces
1 tbls  minced garlic
1  serroano pepper chopped
1 can  black beans drained
1 can  diced tomatoes
1 can  enchilada sauce
2 cups  frozen corn
1 tbls  chili powder
1 tbls  ground cumin
1/2 tsp  black pepper
1 tsp  salt
1 cube  chicken bouillon
4 cups  water
1 package  corn tortillas or tortilla chips

Instructions: Mix all of the ingredients (except for tortillas) into a large crock pot and set on low. Leave for 8 hours stirring it once about every 2 hours. You can make this as spicy or as mild as you like by using different peppers (jalapeno pepper or none at all for milder and habanero for hotter) and by using mild or hot enchilada sauce.

Crumble tortilla chips on top or make your own tortilla strips by spraying cooking oil on both sides of a corn tortilla and cutting them into strips with a pizza cutter. Then place in the oven at 350 degrees for 10-15 minutes.

Optional toppings:
sour cream
sliced avocado
shredded cheddar cheese
hot sauce
lime juice

image credit: flickr/Emily Carlin