1 lb chicken ▢10 oz can enchilada sauce ▢1 (14.25) oz can chicken broth ▢2 cups water ▢1 1/2 (15) oz can diced tomatoes drained ▢1/2 tsp onion powder ▢1 can black beans drained & rinsed ▢1 can diced green chilis ▢2 tsp minced garlic ▢1/4 tsp chili powder ▢1 1/2 tsp salt ▢3/4 tsp pepper ▢15 oz can corn ▢cheese for topping ▢7 corn tortillas ▢oil for frying
Except for the cheese, maize tortilla strips, and avocados, combine the remaining ingredients in a crock pot. Low heat for eight hours; maximum heat for three to four hours.
Remove and shred the chicken before reintroducing it to the broth.
Just prior to serving, incorporate the cheese and garnish each portion with preferred toppings, such as avocado and corn tortilla segments (our favorites).
To prepare corn tortilla strips from scratch, cut maize tortillas into strips using a pizza cutter. The flash Fry in hot oil or bake at 425 degrees for eight to ten minutes, turning midway.
Preheat all ingredients for 30 to 40 minutes on the stopover.