Crockpot Chicken Tortilla Soup

How to make Crockpot Chicken Tortilla Soup

1 pound of boneless chicken, shredded

15 ounce can of drained and rinsed black beans

1 cup of frozen corn, you could use 1 can whole kernel corn

2 bell peppers, any color, chopped

1 small onion chopped

1 can fire roasted tomatoes

3 cloves freshly minced garlic

1 tbsp cumin

1 tbsp chili powder

1 tsp salt

2 cups chicken broth

1 cup shredded Monterey Jack Cheese

1 tbsp Olive oil

Cilantro for garnish

Small corn tortillas, cut in strips and fried

Sliced avocado

Sour cream

Lime slices

In a large slow cooker add the chicken broth,chicken, beans, spices, tomatoes, onions and bell peppers

Cover and cook on low until the chicken falls apart easily

Cook for 5 to 6 hours

Separate or shred any large chicken pieces

Top with shredded cheese

Cover and let the cheese melt

Meantime, sliced the tortillas into strips and fry in the heated oil

Transfer to a paper towel lined plate to drain, sprinkle with salt

When cheese has melted, scoop into individual serving dishes and top with choices of the following

Sour cream, guacamole, lime slices, cilantro and also with the drained tortilla strips.

Serve and enjoy!