The best part about slow-cooker chicken tortilla soup is that it's super easy to make. Just toss all the ingredients in the cooker, and then let it do its thing.
1/4c.freshly chopped cilantroplus more for garnish
3clovesgarlicminced
1tbsp.cumin
1tbsp.chili powder
1tsp.kosher salt
2c.low-sodium chicken broth
1c.Shredded Monterey Jack
1tbsp.extra-virgin olive oil
3small corn tortillascut into strips
Sliced avocadofor serving
Sour creamfor serving
Lime wedgesfor serving
Instructions
In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.