Slow cooker taco soup

This nutritious, Mexican-flavored soup smells and tastes great!

Start to finish: 6 hours (20 minutes active)
Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup salsa
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 can corn, drained
• 1 can diced tomatoes
• 2 cups chicken broth
• 2 tablespoons chili powder, divided
• 1/2 tablespoon cumin
• 1/2 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1 cup vegetable oil
• 2 corn tortillas, cut into short, thin strips
• 1 ripe avocado, peeled and thinly sliced
• 1/2 cup fresh cilantro
• Salt and pepper, to taste

Directions
1. In a slow cooker, place the chicken breasts, salsa, beans, corn, tomatoes, chicken broth, and spices. Season with salt and pepper. Mix well and cook on low for 6 hours.

2. In a small saucepan, heat the oil. Fry the tortilla strips, a few at a time, until golden brown. Drain and place on a paper towel or clean cloth. While still warm, sprinkle with salt and chili powder. Set aside.

3. After 6 hours, remove the chicken breasts from the slow cooker and place them in a large bowl. Using two forks, shred the chicken and return it to the slow cooker.

4. Pour the soup into 6 serving bowls. Garnish each serving with a few slices of avocado, a handful of tortilla strips, and fresh cilantro. Add salt and pepper to taste.