Southwestern Enchilada Chicken Soup

• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 (16 ounce) cans chicken broth
• 4 cups water
• 1 (16 ounce) package frozen corn
• 1 (14 1/2 ounce) can stewed tomatoes, chopped up
• 1 medium onion, chopped
• 1 poblano pepper, chopped
• 2 (4 ounce) cans green chilies
• 1/2 teaspoon salt
• 1 (1 ounce) package dry enchilada mix
• 1 (12 count) package white corn tortillas

1. In a large skillet, saute the cut up chicken (I cut in thin strips).
2. Saute in the hot oil until lightly browned.
3. Transfer to a crock pot.
4. Stir in remaining ingredients.
5. Cover and cook on low 6-8 hours.
6. Cut tortilla strips thin and fry in hot oil until browned.
7. Top each bowl of soup with tortilla strips and shredded cheese.

chicken breasts, olive oil, chicken broth, water, corn, tomatoes, onion, pepper, green chilies, salt, enchilada mix, corn tortillas

Taken from www.food.com/recipe/southwestern-enchilada-chicken-soup-307661 (may not work)