Ingredients:
2 chicken breasts
1- 4.5 ounce – small can diced green chilies
1 – 32 ounce carton chicken stock
1 – 10 ounce can red enchilada sauce
1 – cup  of sweet yellow corn
1 – cup  black beans
¼ tsp salt
¼ tsp. black pepper
¼ tsp ground ginger
1 tsp. cumin (divided in half)
½ tsp chipotle seasoning
4 shakes of hot sauce (optional)
1 package of tortilla strips
1 – 8 ounce package of finely shredded Monterey Jack cheese
Directions:
In a large sauce pan, cook chicken with salt and pepper to taste and 1/2 tsp cumin.  Set aside and allow to cool. In a medium pot begin adding chicken stock, seasonings, remaining 1/2 tsp cumin and enchilada sauce. Mix until all blended. Shred cooked chicken.  Add the chicken, corn, beans and chilies. Allow to come to a boil then reduce heat to simmer for about 30 minutes stirring ingredients often. Add hot sauce to taste (optional) and cook 5 minutes more.

Serve in a bowl and garnish with  cheese and tortilla strips.