1 (15 ounce) can beans (white beans, black beans, pinto beans, kidney beans, whatever you prefer)
1 (15 ounce) can corn
1 (4 ounce) can chopped green chills
2 tablespoons + 1 teaspoon chili powder
1 tablespoon cumin
2 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
6 corn tortillas, cut in half, and sliced into thin strips*
Place all of the ingredients except the corn tortillas in a large slow cooker. Set slow cooker on low and let cook for 8 hours.
Before serving remove chicken and shred and place it back in the slow cooker.
Just before serving add the sliced corn tortillas and stir.
Serve with sharp shredded cheddar, cilantro and crispy tortilla strips if desired.
*The tortilla strips will not hold up well for the left over soup. If you do not think the soup will be eaten in one serving I suggest placing the tortilla strips in your bowl and ladling the warm soup over the tortillas. They will soften nicely and give it an authentic enchilada taste.