Dinner tonight! Delicious Enchilada Soup with crunch tortilla strips!!!

Crock Pot Chicken Enchilada Soup

1 can black beans, drained
1 can corn, drained
2 cans diced tomatoes (14.5 oz)
1 packet enchilada sauce (I used 2 tbsp taco seasoning…since I buy in bulk at Costco)
1 can Chicken Broth
2 cans ( 10 3/4 oz) cream of chicken soup
1/2 cup milk
3-4 boneless chicken breasts (I used boneless chicken thighs)
**** use corn tortilla chips or make your own (see below), avocado, cheese, and sour cream to top your soup!!! 

Tortilla Chip Strips

Take 3-4 corn tortillas and slice them into long strips. Meanwhile heat up 1 cup of vegetable  oil…once the oil is HOT…place 6-8 strips of tortillas into oil…cook until crispy (about 3 minutes). Remove strips with a slotted spoon and lay out on paper towel!

Disclosure: this recipe is my own original recipe..however the picture was taken HERE. I will use my own picture once my current batch of Enchilada Soup is done cooking!!!