Enchilada Soup

Enchilada Soup Recipe (from Amy Cook)

4 seasoned and seared or grilled chicken breasts
1 can of black beans
1 can of green enchilada sauce
1 can of whole green chillis, (chop them up before putting them in the soup)
1 can of diced tomatoes
Bunch of fresh chopped cilantro
1 onion diced into bite size pieces
2 bay leaves
2-3 chicken bouillon cubes
3-4 cups of water
4 strips of bacon chopped into pieces then cooked
1 tsp. chili powder
1 tsp. cummim powder
1/2 tsp. kosher salt (regular salt works just not as good)
1/2 tsp white pepper

You start by cooking your bacon in a 8 qt. pan. When almost crispy you take out some of bacon grease but leave enough to saute your onions in. Put your onions in and let cook on med. temp. Then add all your seasonings. Stir and let the onions finish cooking. Then add all your can ingredients and water. Be careful because you don't want to add to much water. So taste it after you've put in 3 cups. Now put in bouillon cubes and diced chicken. Let cook for about 10 minutes or until it boils.

Top with corn chips (fritos big scoops), Sour cream, avocados, and cheese.