Step 1: Start by placing 1 pound of chicken breasts in the bottom of a 5-quart crock pot.
Step 2: Season the chicken with a bit of salt and pepper according to your taste. Add in 1 medium onion, diced, and 2 cloves of garlic, minced.
Step 3: Next, pour in a 15-ounce can of chicken broth, 1 cup of water, a 15-ounce can of corn (undrained), a 15-ounce can of diced tomatoes and green chiles (Rotel, undrained), and an 11-ounce can of enchilada sauce.
Step 4: Sprinkle the mixture with 1 packet of taco seasoning and ½ teaspoon of chili powder, and give it all a good stir.
Step 5: Put the lid on the crock pot and cook on low for about 8-10 hours. About 15 minutes before serving, take the chicken breasts out, shred them using two forks, and then put the shredded chicken back into the pot. Stir it well.
Step 6: Let it cook for an additional 15 minutes.
Step 7: Then, it’s time to serve your Chicken Tortilla Soup. Top each serving with shredded cheese and crunchy tortilla strips for that extra delicious touch.