SLOW COOK CHICKEN TORTILLA SOUP

Ingredients:

• 1lb. boneless skinless chicken breasts
• 1(15-0z.) can of black beans,rinsed
• 1 cup of frozen corn
• 2 bell peppers, chopped
• 1 white onion, chopped
• 1(15-0z.) can of fire-roasted tomatoes
• 1/4 cup of freshly chopped cilantro, plus more for garnish
• 3 cloves of garlic, minced
• 1 tablespoon of ground cumin
• 1 tablespoon of chili powder
• 1 teaspoon of kosher salt
• 2 cups of low-sodium chicken broth
• 1 cup of shredded Monterey jack
• 1 tablespoon of extra-virgin olive oil
• 3 small corn tortillas, cut into strips
• Sliced avocado, for serving
• Sour cream, for serving
• Lime wedges, for serving

Instruction:

1. Use the Sear/Saute program to cook tortilla strips until crispy and golden for 3 minutes. Transfer to a paper towel-lined plate and season with salt.
2. Add chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chilipowder, salt, and chicken broth into the pot.
3. Set the Slow Cook program at low temperature and cooking time for 5 to 6 hours. Cover and cook until chicken is cooked and falling apart.
4. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
5. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.