This is a recipe that I had my students prepare in one of my FCS classes. This was one of the favorites. One of the best cheats is to use a grocery rotisserie chicken, it makes it a quick amazing meal! I also use the packaged tortilla strips that are sometimes found in the produce section. If I am wanting spicy I replace one of the cans of chilies with diced jalapenos. The toppings options are vast and really individual, which makes this fun to do for a crowd or party as well. NOTE: I do avoid using tortillas due to them getting soggy, but some prefer corn tortillas to chips.
Heat olive oil in a large soup pot medium-high heat. Add onion, and saute until tender.
Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow to brown a little, and then flip chicken over. Stir garlic into the onions and allow to cook for about one minute.
Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans, and cumin. Add about a cup of water. Stir together. Bring to a simmer.
Cover, reduce heat to low, and cook for at least 40 minutes or up to two hours. Check the soup occasionally to be sure it stays at a low simmer.
Before serving, carefully remove chicken breasts. Shred meat with two forks, and add it back to the pot. Return to a low simmer to heat the chicken before serving. Serve with various toppings and enjoy!