Slow-Cooker Chicken Tortilla Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

Step 2

Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

Step 3

Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

Step 4

Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

Step 5

Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

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