Chicken Tortilla Soup (Print Version)

# Ingredients:

01 - 1 1/2 lbs of chicken thighs or breasts.
02 - 1 can of tangy fire-roasted tomatoes.
03 - 1 yellow onion, finely diced.
04 - 3 cups of flavorful chicken broth.
05 - 1 can of rinsed black beans.
06 - 1 can of diced, juicy tomatoes.
07 - 1 lime, juiced (2 spoons).
08 - 1 1/2 cups of sweet corn kernels.
09 - 4 corn tortillas, sliced into strips.
10 - 1 pinch of salt (for the strips).
11 - 1 spoon of smoked paprika.
12 - 1 spoon of savory cumin.
13 - 1 spoon of garlic powder.
14 - 1/2 spoon of spicy chili powder.
15 - 1 spoon of salt (for the soup).
16 - 1 spoon of oil.
17 - Guacamole for serving.
18 - Optional toppings: avocado, jalapeños, sour cream, cheese, cilantro.

# Instructions:

01 - Add chicken, onion, tomatoes, beans, corn, broth, and spices to the slow cooker. Stir well to combine.
02 - Cook it covered for 4-5 hours on high, or 6-7 hours on low. Chicken should shred easily when done.
03 - Set your oven to 400°F. Coat tortilla strips with a little oil and sprinkle with salt.
04 - Bake for about 8-10 minutes, flipping them halfway through. Let them cool on paper towels till crunchy.
05 - Shred the cooked chicken and stir it back into the pot. Mix in lime juice. Add a pinch of salt or more lime if needed.
06 - Scoop into bowls, topping with strips and whatever extras you like.

# Notes:

01 - Store-bought chips work fine if you're in a rush.
02 - Nutrition facts based only on chicken breast and oil, excluding toppings.

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