1. Place the chicken breasts at the bottom of your slow cooker.
2. Add the diced onions, bell peppers, corn, black beans, diced tomatoes, and green chilies around the chicken.
3. Pour in the chicken broth and tomato sauce.
4. Add the cumin, chili powder, garlic powder, salt, and pepper. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Once the chicken is cooked through, remove it from the slow cooker, shred it with two forks, and return it to the slow cooker.
7. Add the chopped cilantro and lime juice, stirring to combine.
8. Just before serving, add the tortilla strips to the soup or serve them on the side for added crunch.
Variations & Tips
For a spicier version, you can add jalapeños or a dash of hot sauce. If you prefer a creamier soup, stir in some heavy cream or a spoonful of sour cream at the end. For a vegetarian option, simply omit the chicken and use vegetable broth instead of chicken broth, adding more beans or some diced zucchini for extra heartiness. Feel free to get creative with the toppings – shredded cheese, avocado slices, and a dollop of Greek yogurt all make excellent additions.
