Crockpot Chicken Tortilla Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  JalapeñO Pepper
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  Bell Pepper
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  Bell Pepper
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  Garlic(10g)
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  Chili powder(5g)
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  Cumin, Ground(5g)
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  3/4 teaspoon salt (plus additional to taste)
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  Chicken Breast, Boneless Skinless(567g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Tomato, Canned, Crushed
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  Chipotle peppers in adobo sauce
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  Beans, Pinto, Canned, Drained
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  Low Sodium Chicken Broth(960g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Cornmeal, Yellow, Dry(45g)
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  Tortilla, Corn, 6-Inch
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  Cheese, Monterey Jack, 2%
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  Avocado
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  Cilantro, Fresh
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  Lime

Instructions

1. 1Heat the olive oil in a large skillet over medium heat for 1–2 minutes until shimmering. Add the onion, jalapeño, both bell peppers, chili powder, and ground cumin. Cook for 6–8 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Stir in the fresh garlic and cook for 30 seconds over medium heat until fragrant.
3. 3Transfer the vegetable mixture from the skillet to a 6-quart slow cooker. Arrange the chicken breasts on top. Add the crushed tomatoes, chipotle peppers in adobo sauce, and pinto beans (drained and rinsed).
4. 4Whisk the cornmeal together with 3 cups of the chicken broth until smooth, then pour into the slow cooker. Stir gently to combine all ingredients.
5. 5Cover and cook on LOW for 5–6 hours until the chicken is fork-tender and shreds easily with minimal resistance. Remove the chicken, shred it into bite-sized pieces, and return it to the slow cooker.
6. 6Let cook on LOW for 5–10 minutes to allow flavors to marry. Taste and adjust salt and seasonings as needed. If the soup is thicker than desired, stir in the remaining 1 cup of chicken broth until you reach your preferred consistency.
7. 7Warm the corn tortillas in a dry skillet over medium heat for 30–45 seconds per side until pliable, then cut into strips.
8. 8Ladle the soup evenly into 6 bowls while hot. Top each with tortilla strips, shredded Monterey Jack cheese, fresh avocado slices, fresh cilantro, and a squeeze of fresh lime juice.