Slow-Cooker Chicken Tortilla Soup

Ingredients

chicken breastsboneless, skinless

Vegetarianextra-firm tofu pressed and cubedpress first, sear longer for color

1 lb1 lb

diced tomatoes

1 (15 oz) can

enchilada saucemild

1 (10 oz) can

onionchopped

1 medium

green chile pepperschopped

1 (4 oz) can

corn

1 (10 oz) package

black beansdrained

1 (15 oz) can

garlicminced

2 cloves

chicken broth

Vegetarianvegetable broth

3 cups3 cups

water

1 cup

cumin

1 tsp

chili powder

1/2 tsp

chipotle powder

1/2 tsp

lime juice

1 tbsp

bay leaf

1

cilantrochopped

2 tbsp

corn tortillas

3

olive oil

2-3 tbsp

avocadosliced

to taste

cheeseshredded

Dairy-freenutritional yeast

to taste2 tbsp

lime

to taste

tomatochopped

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.