Chicken Tortilla Soup

Ingredients

• 2 large boneless skinless chicken breasts, cut into strips or chunks
• 1 (15 ounce) can petite diced tomatoes
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 2 cubanelle pepers, chopped (or 1 sm. can diced green chiles)
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans reduced-sodium chicken broth
• 1 1/2 teaspoon cumin
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoon sea salt
• 1 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1/4 cup chopped fresh cilantro
• 1 tbsp Lime juice
• 1 tsp Franks RedHot
• 1 15 oz. can black beans

• 7 corn tortillas
• Vegetable cooking spray

Directions

1. Place all ingredients (except corn tortillas) in a crock pot. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.