Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 15-oz. can fire-roasted tomatoes
• 2 c. low-sodi�m chicken broth
• 1 lb. boneless skinless chicken breasts
• 1 15-oz. can black beans, rinsed
• So�r cream, for serving
• 2 bell peppers, chopped
• 1 white onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1/4 c. freshly chopped cilantro, pl�s more for garnish
• Lime wedges, for serving
• 1 tbsp. c�min
• 1 tbsp. chili powder
• 1 c. frozen corn
• Sliced avocado, for serving
• 1 c. shredded Monterey jack
• 1 tsp. kosher salt
• 3 small corn tortillas, c�t into strips
• 3 cloves garlic, minced

Instructions

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, c�min, chili powder, salt, and chicken broth.
2. Cover and cook on low �ntil chicken is cooked and falling apart, 5 to 6 ho�rs.
3. Shred chicken with a fork, then top so�p with Monterey Jack and cover to let melt, 5 min�tes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medi�m heat, heat oil. Add tortilla strips and cook �ntil crispy and golden, 3 min�tes. Transfer to a paper towel-lined plate and season with salt.
5. Serve so�p topped with tortilla crisps, avocado, so�r cream, cilantro, and lime.