I just made this today and it was amazing! I seriously couldn’t stop eating it. I put all the ingredients in the slow cooker last night and kept it in the fridge overnight. All I had to do this morning was take it out and turn it on. So easy and so delicious!

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Slow Cooker Chicken Tortilla Soup

Ingredients

• 1 15-oz. can fire-roasted tomatoes
• 2 c. low-sodiúm chicken broth
• 1 lb. boneless skinless chicken breasts
• 1 15-oz. can black beans, rinsed
• Soúr cream, for serving
• 2 bell peppers, chopped
• 1 white onion, chopped
• 1 tbsp. extra-virgin olive oil
• 1/4 c. freshly chopped cilantro, plús more for garnish
• Lime wedges, for serving
• 1 tbsp. cúmin
• 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, cút 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, cúmin, chili powder, salt, and chicken broth.
2. Cover and cook on low úntil chicken is cooked and falling apart, 5 to 6 hoúrs.
3. Shred chicken with a fork, then top soúp with Monterey Jack and cover to let melt, 5 minútes more.
4. Meanwhile, make tortilla crisps: In a large skillet over mediúm heat, heat oil. Add tortilla strips and cook úntil crispy and golden, 3 minútes. Transfer to a paper towel-lined plate and season with salt.
5. Serve soúp topped with tortilla crisps, avocado, soúr cream, cilantro, and lime.

Receipes Adapted From >>> www.budgetbytes.com