Ingredients

• 1 pound boneless, skinless chicken breasts or tenderloins (frozen or refrigerated)
• 1 (15 ounce) can diced tomatoes
• 1 (10 ounce) can good-quality mild enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 1 (10 oz.) package frozen corn (or 1 can of whole-kernel corn, drained)
• 1 (15 oz.) can black beans, drained (optional)
• 2 clove garlic, minced
• 3 cup chicken broth
• 1 cup water
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. chipotle powder (optional)
• 1 Tbsp. lime juice (optional)
• 1 bay leaf
• 2 Tbsp. fresh cilantro, chopped
• 3 corn tortillas
• 2-3 Tbsp. olive oil
• avocado slices
• shredded Mexican or cheddar cheese
• limes
• chopped tomatoes
• soft tortillas (you can place these in the bottom of the bowls, and ladle the soup on top if you’d like!)