Slow-Cooker Chicken Tortilla Soup

INGREDIENTS

• 1 lb. boneless skinless chicken breâsts
• 1 15-oz. cân blâck beâns, rinsed
• 1 c. frozen corn
• 2 bell peppers, chopped
• 1 white onion, chopped
• 1 15-oz. cân fire-roâsted tomâtoes
• 1/4 c. freshly chopped cilântro, plus more for gârnish
• 3 cloves gârlic, minced
• 1 tbsp. cumin
• 1 tbsp. chili powder
• 1 tsp. kosher sâlt
• 2 c. low-sodium chicken broth
• 1 c. shredded Monterey jâck
• 1 tbsp. extrâ-virgin olive oil
• 3 smâll corn tortillâs, cut into strips
• Sliced âvocâdo, for serving
• Sour creâm, for serving
• Lime wedges, for serving

DIRECTIONS

1. In â lârge slow cooker, combine chicken, blâck beâns, corn, peppers, onion, fire-roâsted tomâtoes, cilântro, gârlic, cumin, chili powder, sâlt, ând chicken broth.
2. Cover ând cook on low until chicken is cooked ând fâlling âpârt, 5 to 6 hours.
3. Shred chicken with â fork, then top soup with Monterey Jâck ând cover to let melt, 5 minutes more.
4. Meânwhile, mâke tortillâ crisps: In â lârge skillet over medium heât, heât oil. âdd tortillâ strips ând cook until crispy ând golden, 3 minutes. Trânsfer to â pâper towel-lined plâte ând seâson with sâlt.
5. Serve soup topped with tortillâ crisps, âvocâdo, sour creâm, cilântro, ând lime.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a51825/best-slow-cooker-chicken-tortilla-soup-recipe/