Crock Pot Chicken Tortilla Soup

• 1 Tbsp. vegetable oil
• 1 lb. boneless skinless chicken breasts
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 2 C. water
• 1 1/2 C. chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (11 oz) whole kernel corn, red and green peppers, drained
• 1 can (10 oz) enchilada sauce
• 1 large onion, chopped (1 cup)
• 1 can (4.5 oz) chopped green chiles
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 C. chopped fresh cilantro
• 4 C. tortilla chips, coarsely crushed
• 1/2 C. sour cream

Instructions:

Spray your Crock Pot with cooking spray or use a Crock Pot Liner for easy cleanup. In a large nonstick skillet, heat oil over medium-high heat. Add chicken, sprinkle with salt and pepper. Cook 3-4 minutes on each side, until browned. Place chicken in the Crock Pot. Add water, broth, tomatoes, corn, enchilada sauce, onion, green chiles, cumin and chili powder.

Cook on Low heat setting 4-5 hours or Medium setting 2-3 hours or until chicken is tender and can be shredded easily.  Shred chicken, return to the crock pot, add the cilantro and cook an additional half hour. Top with crushed tortilla chips garnish with sour cream.