INGREDIENTS
2
chicken breasts
1 can
fire roasted diced tomatoes
1 can
mild enchilada sauce
1 cup
diced onions
1 can
diced chilis
2 cloves
minced garlic
4 cups
low sodium chicken broth (1 box)
2 tsp
cumin
kosher salt and black pepper
1
bay leaf
1
small can sweet corn niblets, drained
1 can
black beans, drained and rinsed
corn tortillas (2 for soup, more for garnish)
1 can
tomato paste