Easy Crock Pot Chicken Tortilla Soup

 Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 4-6 hours on Low

Ingredients:

 * 1.5-2 pounds boneless, skinless chicken breasts

 * 1 onion, chopped

 * 2 cloves garlic, minced

 * 1 (15-ounce) can diced tomatoes and green chilies, undrained

 * 1 (10-ounce) can diced tomatoes, undrained

 * 1 (15-ounce) can black beans, rinsed and drained

 * 1 (10-ounce) can corn, drained

 * 4 cups chicken broth

 * 1 teaspoon chili powder

 * 1 teaspoon cumin

 * 1/2 teaspoon salt

 * 1/4 teaspoon black pepper

 * 1/4 teaspoon cayenne pepper (optional)

 * 1 tablespoon chopped cilantro, plus more for garnish

 * Lime wedges for serving

 * Optional toppings: avocado, sour cream, shredded cheese, tortilla chips

Instructions:

 * Combine ingredients: In a slow cooker, combine chicken, onion, garlic, diced tomatoes and green chilies, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, pepper, and cayenne pepper (if using).

   

 * Cook: Cover and cook on Low for 4-6 hours, or until chicken is cooked through and shreds easily.

   

 * Shred chicken: Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the slow cooker.

   

 * Stir and serve: Stir in cilantro. Serve hot, garnished with additional cilantro, lime wedges, and desired toppings.

   

Tips & Variations:

 * Spice it up: Add a jalapeño or serrano pepper to the slow cooker for extra heat.

 * Add corn: Include a cup of frozen or canned corn for added sweetness and texture.

 * Make it creamy: Stir in 1/2 cup of sour cream or plain Greek yogurt towards the end of cooking.

 * Thicken it up: If you prefer a thicker chili, blend a portion of the soup with an immersion blender.

Enjoy your warm and comforting Crock Pot Chicken Tortilla Soup!