Chicken Tortilla Soup is a comforting and flavorful slow cooker meal that combines tender chicken, tomatoes, beans, and spices into a rich and hearty broth. Topped with crispy tortilla strips and fresh garnishes, this soup is perfect for warming up on chilly days or serving at casual gatherings. The crock pot method makes it easy to prepare with minimal hands-on time.

Ingredients:

• 1 pound boneless, skinless chicken breasts
  
  

• 1 can (14.5 oz) diced tomatoes, undrained
  
  

• 1 can (15 oz) black beans, drained and rinsed
  
  

• 1 can (15 oz) corn kernels, drained
  
  

• 1 small onion, chopped
  
  

• 3 cloves garlic, minced
  
  

• 4 cups chicken broth
  
  

• 1 teaspoon ground cumin
  
  

• 1 teaspoon chili powder
  
  

• 1/2 teaspoon smoked paprika
  
  

• Salt and pepper, to taste
  
  

• 1 cup crushed tortilla chips or strips
  
  

• Optional toppings: shredded cheese, sour cream, avocado slices, chopped cilantro, lime wedges
  
  

Directions:

1. Place chicken breasts in the slow cooker. Add diced tomatoes, black beans, corn, onion, garlic, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
   
   

2. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender.
   
   

3. Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot and stir.
   
   

4. Serve soup topped with crushed tortilla chips and desired toppings like cheese, sour cream, avocado, cilantro, and lime wedges.
   
   

Nutritional Information (per serving, approx., serves 6):

• Calories: 320 kcal
  
  

• Total Fat: 5 g
  
  

• Saturated Fat: 1 g
  
  

• Cholesterol: 70 mg
  
  

• Sodium: 700 mg
  
  

• Total Carbohydrates: 30 g
  
  

• Dietary Fiber: 8 g
  
  

• Sugars: 5 g
  
  

• Protein: 35 g