Salt and ground black pepper
1 ¼ pounds boneless skinless chicken breast halves
1 tablespoon canola oil
1 medium onion, chopped
2 cloves garlic, chopped
¼ cup fresh cilantro leaves, chopped
2 cans (14.5 ounces each) diced tomatoes, undrained
2 cans (10 ounces each) enchilada sauce
1 can (14.5 ounces) low-sodium chicken broth
1 can (about 15 ounces) black beans, undrained
1 package (10 ounces) frozen corn, thawed
1 tablespoon chili powder
1 tablespoon ground cumin
2 ripe avocados, pitted, peeled and diced
5 corn tortillas (6-inch), cut into 3x1/2-inch strips
- Season chicken with salt and black pepper. Pour oil into pot. Set to STOVETOP MED and heat oil. Add chicken to pot. Cook uncovered 5 minutes or until chicken is lightly browned on both sides.
- Stir onion, garlic, cilantro, tomatoes, enchilada sauce, broth, beans, corn, chili powder and cumin in pot. Set to SLOW COOK HIGH for 2 hours. Cover and cook until chicken is fork-tender.
- Remove chicken to cutting board. Using 2 forks, shred chicken. Return chicken to pot and stir. Top soup with tortillas before serving.