* 1 tablespoon olive oil
* 2 corn tortillas, cut in wedges
* 2 corn tortillas, cut in strips
* 3 cups chicken broth
* 2 teaspoon Chipotle chiles, chopped finely
* 1/4 teaspoon oregano
* 1/2 teaspoon cumin
* 2 garlic cloves
* 1/2 cup chopped onion
* 1/4 cup cilantro
* 1/2 cup (110 g.) tomato sauce
* 7 ounces (400 g.) diced tomatoes (you can use half a can of 14.5 oz.)
* 8 ounces (225 g.) black beans, cooked and drained
* 1 lb. (475 g.) chicken breast, we will slice in strips at the end
* 1 cup corn kernels

Condiments, to add just before serving:
* chives or green onions, sliced
* Avocado, sliced
* Grated cheddar cheese
* Mexican crema or sour cream
* Cooked rice

Preparation:

1) Pour the oil in a skillet with onion and garlic placed and sauté over medium heat for 3-4 minutes. Pour in the chicken broth, the tomato sauce and chipotle; bring everything to a boil. Then add the cilantro and remove from heat.

2) Next step, pour the mixture in the crockpot with the beans, the diced tomatoes, the corn, cumin and oregano. Season with salt and pepper; we will adjust seasoning again in the end.

3) Add the whole chicken breasts, cover and cook in the crockpot for 4 hours on low heat setting. Allow the crockpot do its thing, do not stir, uncover or check; as people walk into the house the crockpot will exude a nice aroma to welcome them.

4) Meanwhile, slice the tortillas: half in strips and the other half in wedges: fry them separately in hot oil

5) When ready, take the chicken out with care to avoid burning yourself and slice in strips. Put the chicken strips back in the pot.

Serve the Enchilada soup with the condiments, place the tortilla strips and wedges in the soup at the last moment.