Chicken Tortilla SoupIngredients 1 Tablespoon canola oil Meat from 1 rotisserie chicken 2 cloves garlic, chopped 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 each chili powder and ground cumin 5 corn tortillas (6-inch), cut into 3 X inch stripsInstructions1. Pour oil into medium pan on stove. Set to medium-low heat. Add garlic, cilantro, tomatoes, enchilada sauce, chicken broth, beans, corn, chili powder and cumin to pot. Cook until flavors come together.2. In slow cooker, add chicken and ingredients from pan. Cover and cook on high for 2 to 3 hours. 3. Using 2 forks, shred chicken in slow cooker. Ladle soup into bowls. Top soup with shredded tortillas before serving.