It's hard to believe we're halfway through Advent.  Christmas is almost here!  Here is a wonderful and easy Tortilla soup to warm your soul as your prepare your heart for Christmas:

Chicken Enchilada Soup

Ingredients

• 2 bone-in chicken breasts
• 1 tablespoon olive oil
• Onion, chopped - about 1/4 cup
• Red bell pepper, chopped
• 1 10 ounce package of frozen corn
• 1 can black beans, rinsed and drained
• 1 10 ounce can enchilada sauce
• 1 15 ounce can tomato sauce
• 4 cups chicken broth
• 1 cup whipping cream
• 1 tablespoon corn starch
• Salt
• Pepper
• Chili Powder
• Cumin
• Pepper Jack or Colby Jack cheese, for sprinkling on top
• Tortilla strips, for sprinkling on top

Instructions

1. Place chicken into crock pot, add 4 cups of water, and sprinkle 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon chili powder, and 1 teaspoon cumin over the chicken. Cook on low for 8 hours.
2. Remove the chicken from the crock pot. Allow it to cool, and then cut it into pieces.
3. Strain the broth into a large pot.
4. In a large pot, add the olive oil, and heat over medium high heat. Add the bell pepper and onion, and saute for about 3-5 minutes. Pour in the reserved chicken broth, enchilada sauce, tomato sauce, corn, and black beans. Reduce heat to medium low, and simmer for 15 minutes.
5. Mix the corn starch with the cream, and slowly add it to the soup. Simmer for another 5 minutes, and season to taste with the additional salt, pepper, chili powder, and/our cumin.
6. Ladle into soup bowls, and sprinkle with cheese and tortilla strips.