1 lb boneless skinless chicken breast
1 15 oz can black beans
1 cup frozen corn (Trader Joe’s frozen roasted corn if available)
2 bell peppers chopped
1 15 oz can fire-roasted tomatoes
¼ cup freshly chopped cilantro
3 cloves garlic, minced
1 TBS cumin
1 TBS chili powder
1 tsp kosher salt
2 cups chicken broth
1 cup shredded Monterrey jack cheese
1 TBS extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado for serving
Lime wedges for serving
In a large slow cooker, combine first 12 ingredients. Cover and cook on low until chicken is falling apart, 5 to 6 hours.
Shred chicken with fork, then top soup with cheese and cover to let melt ( around 5 minutes).
Meanwhile, make tortilla chips: 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.