2 Cloves Garlic, minced
3/4 lb boneless, skinless chicken breast or breast tenderlion
1/2 Tbsp chili powder
cracked pepper (10 cranks)
1 15 oz can fire roasted tomatoes
1 10 oz can diced tomatoes w/green chile
1 15 oz can black beans, drained
6 cups chicken broth
8 - 6" corn tortillas
1 Tbsp cooking oil
pinch of salt
Mince garlic and onion.
Add the onion, garlic, chicken breast, chili powder, cracked pepper, fire roasted tomatoes (juices added), diced tomatoes w/green chile (juices added), black beans, and chicken broth to slow coooker.
give everything a brief stir, place lid on the slow cooker and cook on high for 4 hrs, or low for 8 hrs.
after cooking, carefully remove the chicken breast, shred it with a fork, then return it to the soup.
Preheat oven to 400 F.
Stack tortillas then cut into strips. Place strips in a bowl, drizzle with cooking oil and pinch of salt. Toss until completely coated in oil.
Spred oil coated tortilla strips over baking sheet in a single layer, overlapping as little as possible.
bake them in preheated oven 10-15 minutes., or until deeply golden brown and crispy. total cook time will depend on thickness of your strips and how crowded they are on the baking sheet, so watch them closely and adjust the cook time as needed.
To finish, top with the tortilla crisps and soup is ready to be served.