Slow Cooker Chicken Tortilla Soup

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  0.8 lbs Chicken Breast, Boneless Skinless

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

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  0.5 tbsp Chili powder
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  0.5 tsp Cumin, Ground
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  0.5 tsp Paprika, Smoked
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  0.3 tsp Cayenne Pepper, Ground
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  freshly cracked black pepper ($0.03)
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  15 oz Canned Diced Tomatoes
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  10 oz Rotel, Diced Tomatoes & Green Chilies, Original
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  15 oz Beans, Black, Canned, Drained
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  1 cup Corn, Sweet, Frozen
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  6 cup Low Sodium Chicken Broth
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  8 Tortilla, Corn, 6-Inch(208g)
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  1 tbsp Vegetable oil
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  pinch salt ($0.02)
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  1 Avocado(150g)
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  0 Cilantro, Fresh(14g)
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  6 tbsp Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  1 Lime(67g)

Instructions

1. 1Dice the onion and mince the garlic. Add the onion, garlic, chicken breast, chili powder, cumin, smoked paprika, cayenne pepper, the canned diced tomatoes with juices, the Rotel tomatoes with juices, drained black beans, frozen corn, and chicken broth to a large pot.
2. 2Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 25–30 minutes, until the chicken is cooked through and no longer pink in the center (internal temp reaches 165°F).
3. 3Carefully remove the chicken breast and shred it with two forks, then return the shredded chicken to the pot and stir to combine. Keep the soup warm on low heat.
4. 4While the soup simmers, preheat the oven to 400°F. Stack the corn tortillas and slice them into strips approximately 1/4-inch wide and 2–3 inches long. Place the strips in a bowl, drizzle with vegetable oil and a pinch of salt, then toss gently until fully coated.
5. 5Spread the oil-coated tortilla strips in a single layer on a baking sheet with minimal overlap. Bake at 400°F for 10–15 minutes, stirring every 5 minutes, until deeply golden brown and crispy.
6. 6Divide the soup evenly into 6 airtight containers while hot, leaving 1 inch of headspace. Cool to room temperature before sealing and refrigerating.
7. 7Store the tortilla crisps in a separate airtight container at room temperature.
8. 8To serve, reheat the soup in a pot over medium heat until warmed through, then ladle into bowls and top with tortilla crisps, fresh cilantro, avocado slices, a dollop of sour cream, and a squeeze of fresh lime juice.