Slow Cooker Tortilla Chicken Soup

1 lb. 

boneless skinless chicken breasts

1 

15-oz. can black beans, rinsed

1 c. 

frozen corn

2 

bell peppers, chopped

1 

white onion, chopped

1 

15-oz. can fire-roasted tomatoes

1/4 c. 

freshly chopped cilantro, plus more for garnish

3 

cloves garlic, minced

1 tbsp. 

cumin

1 tbsp. 

chili powder

1 tsp. 

kosher salt

2 c. 

low-sodium chicken broth

1 c. 

shredded Monterey jack

1 tbsp. 

extra-virgin olive oil

3 

small corn tortillas, cut into strips

Sliced avocado, for serving

Sour cream, for serving

Lime wedges, for serving

1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
4. 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.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.