in a crockpot set on medium-high heat, place chicken breasts and enchilada sauce. Stir. Cook over medium-high heat for 2-4 hours, or until chicken is cooked through. Shred chicken and set aside. (You can also skip this step and just used shredded chicken from a rotisserie chicken).
In a dutch oven over medium-low heat, add 2 tbsp of olive oil and minced onion. Cook for 2-3 minutes, or until onions are translucent. Add garlic, adobo sauce and cumin. Stir and cook until fragrant, about 1 minute.
add chicken stock, beans, grilled corn, shredded chicken, the juice of two limes and salt/pepper. Simmer on low heat for 15 minutes. Taste and adjust seasoning as necessary.
Meanwhile, prepare tortilla strips
In a skillet, over medium heat add a tbsp of olive oil. add tortilla shell and cook until golden brown, about 2-3 minutes, flip and cook on other side. Remove from pan and slice shell into thin strips. Repeat with second shell. Set fresh tortilla strips aside
To serve. In a large bowl, place 1/2 cup of cooked rice, add two large ladles of soup. Garnish with avocado slices, lime wedges, cilantro, and fresh tortilla strips. Serve and enjoy!