Green Chicken Enchilada Soup - The Weary Chef

Ingredients

• 1 tbsp. olive oil
• 1 sweet onion diced
• 2 large, skin-on chicken breasts
• 2 cloves garlic minced or crushed
• 28 oz. can green enchilada sauce
• 10.5 oz. cream of chicken soup I use the “Heart Healthy” kind
• 14 oz. can reduced-sodium chicken broth
• 2 oz. cans pinto beans drained, 15each
• 1/2 tsp. ground cumin
• 1 c. corn tortillas sliced into short, thin strips OR crushed tortilla chips