Enchilada Soup

I love my crock pot and a few years ago I created this recipe. I use pretty much all canned stuff but it would be even better with fresh ingredients. The work isn't worth it in Mexico, maybe when we get back to the states. Anyway, these are usually items that I have in the pantry, so I can make it any time. Let me know if you try it!

SOUP:
1 large can of black beans (drained)
1 can of tomatoes with green chilies (or a can of each or you can use salsa)
1 can of corn
1 small can of enchilada sauce (I prefer green but use your fave)
2-3 good size chicken breasts (I put them in frozen but it'll cook faster if they are thawed)
salt and pepper to taste
TOPPINGS:
hot sauce (not for me!)
sour cream and jack cheese (or any Mexican cheese) to top it off
crunchy tortilla strips (I put some blur corn tortillas in the oven until they got crunchy)

This is the hard part! Put it all in the crock pot, turn it on high for about an hour then turn it to low until the chicken is cooked. Take the chicken out and shred it, throw it back in. Serve hot topped with the sour cream, crunchy tortilla strips and cheese. ENJOY!