Ingredients:

1 lb. boneless skinless chicken breasts

1 15-oz. can black beans, rinsed

1 c. frozen corn

2 bell peppers, chopped

1 white onion, chopped

1 15-oz. can fire-roasted tomatoes

1/4 c. freshly chopped cilantro, plus more for garnish

3 cloves garlic, minced

1 tbsp. cumin

1 tbsp. chili powder

1 tsp. kosher salt

2 c. low-sodium chicken broth

1 c. 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:

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

2. 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.

3. 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.

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

Bon Appetit!