
Happy Friday! Let’s get this in the crock-pot tomorrow. Chicken Tortilla Soup 12 small corn tortillas 6-inch, cut into ¼-inch strips2 tablespoon olive oil2 onions chopped6 cloves garlic large, minced2 chipotles in adobo sauce, chopped4 teaspoons cumin4 teaspoons chili powder28 ounces crushed tomatoes20 ounces canned diced tomatoes with chilies such as Rotel, 1 can8 cups chicken broth30 ounces canned black beans drained and rinsed2 cups frozen corn kernels4 boneless skinless chicken breasts Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.Shred chicken and add back to the pot. Serve with tortilla strips.Crispy TortillasHeat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt immediately. ToppingsCilantro, rough choppedSour creamTortilla stripsHot sauceLime wedgesPickled jalapenoChopped onionChopped tomatoAvocado, diced or slicedGrated cheese