INGREDIENTS
1 tbsp
olive oil
1
sweet onion (diced)
2
large, skin-on chicken breasts
2 cloves
garlic (minced or crushed)
28 oz
can green enchilada sauce
10 1/2 oz
cream of chicken soup (I use the "Heart Healthy" kind)
14 oz
can reduced-sodium chicken broth
2 oz
cans pinto beans (drained, 15each)
1/2 tsp
ground cumin
1 cup
corn tortillas (sliced into short, thin strips OR crushed tortilla chips)