Tortilla Soup

This soup is so jam-packed full of veggies (and chicken, which is optional). We love it, especially in the fall/winter.

INGREDIENTS

1 lb. boneless skinless chicken breasts (Optional)
1 15-oz. can Black Beans, rinsed
1 cup frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 15-oz. can fire-roasted tomatoes
1/4 cup freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 Tbsp. cumin
1 Tbsp. chili powder
1 tsp. kosher salt
2 cups vegetable broth
1 cup Shredded Monterey Jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving

DIRECTIONS 

• In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.

• Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.

• Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.

• Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.

• Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.