Chicken Tortilla Soup

• 2 large chicken breasts (totaling approximately 2 lbs)
• 4 large red potatoes, diced into 1/2 inch pieces (approximately 1 cup)
• 1 cup frozen corn
• 1 cup diced yellow onion
• 1 (28 ounce) can enchilada sauce
• 12 cup chicken stock
• 14 cup carrot, diced into 1/2 inch pieces
• 2 tablespoons shredded monterey jack pepper cheese
• 12 sliced corn tortilla

1. Put everything except the garnish items into the crock pot on high for approximately 5 hours, or low for approximately 9 hours.
2. Make sure all items are covered with liquid if they are not add a little more chicken stock.
3. Shred chicken using two forks after cooking time is up stir the chicken into the soup.
4. Spoon soup into bowls, add garnishes and serve.

chicken breasts, red potatoes, frozen corn, yellow onion, enchilada sauce, chicken, carrot, pepper cheese, corn tortilla

Taken from www.food.com/recipe/chicken-tortilla-soup-207364 (may not work)