Slow-Cooker Chicken Tortilla Soup

Ingredients

chicken breasts boneless, skinless

2/3 lb

diced tomatoes

2/3 (15 oz) can

enchilada sauce mild

2/3 (10 oz) can

onion chopped

1 medium

green chile peppers chopped

2/3 (4 oz) can

corn

2/3 (10 oz) package

black beans drained

2/3 (15 oz) can

garlic minced

1 cloves

chicken broth

2 cups

water

2/3 cup

cumin

2/3 tsp

chili powder

1/3 tsp

chipotle powder

1/3 tsp

lime juice

2/3 tbsp

bay leaf

1

cilantro chopped

1 1/3 tbsp

corn tortillas

2

olive oil

1 2/3 -3 tbsp

avocado sliced

to taste

cheese shredded

to taste

lime

to taste

tomato chopped

to taste

salt

to taste

Method

1. 01Combine chicken, tomatoes, enchilada sauce, onion, green chiles, corn, black beans, garlic, broth, water, cumin, chili powder, chipotle powder, lime juice, bay leaf, and cilantro in a slow cooker.
2. 02Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.6 hr
3. 03Remove chicken, let cool briefly, shred, and return to soup.15 min
4. 04Cut corn tortillas into strips with a knife or pizza cutter.
5. 05Heat olive oil in a skillet over medium heat until a drop of water sizzles.
6. 06Add tortilla strips, stir every 20-30 seconds until golden, then drain on paper towels and season with salt.
7. 07Ladle soup into bowls and top with tortilla strips, avocado, cheese, lime, and tomato as desired.