Ingredients for 6 servings:
1. 4 boneless skinless chicken breasts
2. 2 tablespoons olive oil
3. 2 (16 ounce) cans chicken broth
4. 4 cups water
5. 1 (16 ounce) package frozen corn
6. 1 (14 1/2 ounce) can stewed tomatoes, chopped up
7. 1 medium onion, chopped
8. 1 poblano pepper, chopped
9. 2 (4 ounce) cans green chilies
10. 1/2 teaspoon salt
11. 1 (1 ounce) package dry enchilada mix
12. 1 (12 count) package white corn tortillas

Directions:
1. In a large skillet, saute the cut up chicken (I cut in thin strips).
2. Saute in the hot oil until lightly browned.
3. Transfer to a crock pot.
4. Stir in remaining ingredients.
5. Cover and cook on low 6-8 hours.
6. Cut tortilla strips thin and fry in hot oil until browned.
7. Top each bowl of soup with tortilla strips and shredded cheese.