Boy oh boy did this turn out yummy! And easy peasy! All you need is 20 minutes of prep time and 6 hours to let the magic happen in the croc-pot while you go about your day. Here are the details:

Ingrediants:

1 pound boneless, skinless chicken breasts, cut into cubes
1 (10 ounce) can enchilada sauce
3 fresh Roma or Vine-Ripened tomatoes, cut into small cubes
1 red bell pepper, sliced into cubes
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1 tablespoon Tapatio (for a spicy kick)

Toppings:
Shredded cheddar Cheese
Diced avocado
Tortilla strips (I used the packaged ready to use variety, but you can easily make your own with an oven, cooking spray, and a few corn tortillas)

Directions:

Prepare all ingredients and place into large crock-pot. Set on low heat for 6 hours, stirring once every couple of hours. When chicken is tender, soup is ready! Spoon out into soup bowls, top with shredded cheddar cheese, avocado, and tortilla strips and enjoy!