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. 1In a large skillet, heat the olive oil over medium heat. Once hot, add the onion, jalapeño, red bell pepper, green bell pepper, chili powder, cumin, and salt. Cook until the onion in softened, about 6 to 8 minutes.
2. 2Stir in the garlic and cook until fragrant, about 30 seconds.
3. 3Transfer mixture from the skillet to the bottom of a 6-quart or larger slow cooker. Keep the skillet handy.
4. 4Arrange the chicken breasts on top of the mixture in the slow cooker. Add the tomatoes, chiles in adobo, and pinto beans.
5. 5Stir the cornmeal together with 3 cups of the chicken broth. Pour into the slow cooker.
6. 6Cover and cook on LOW for 5 to 6 hours, until the chicken is falling apart tender. Dice or shred the chicken, then return it to the slow cooker. Let cook on low for 5 to 10 minutes to allow the flavors to marry.
7. 7Taste and add salt or seasonings as needed. If the soup is thicker than you would like, add in the remaining 1 cup chicken broth until it reaches your desired consistency.
8. 8To serve: ladle into bowls. Top generously with tortilla strips and other toppings of choice.