This is currently bubbling away in my Slow-Cooker, so easy yet so good.
2-3 chicken breasts (about 1lb)
1 15oz can diced tomatoes
1 10oz can red enchilada sauce
1 medium onion, chopped
1 4oz can chopped green chile peppers
2 cloves of garlic, minced
2 cups of water
1 14.5oz can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 10oz package frozen corn
1 tablespoon chopped cilantro
Put everything into the slow-cooker except the tortilla chips. Cover, and cook on Low for 6-8 hours or on High for 3-4 hours.
Remove the chicken breasts, shred them with a fork (or fingers) then stir back into the soup.
To serve, put some soup in the bowl and sprinkle some lightly crushed tortilla chips on top.
I also often swirl in a squirt of lime juice into the soup too.
Simple, but delicious!