Slow Cooker Tortilla Soup

Ingredients 

• 6 6-inch corn tortillas cut 1/4-inch strips
• 1 Tablespoon olive oil
• 1 onion chopped
• 3 cloves garlic large, minced
• 1 jalapeño diced and seeded
• 2 teaspoons ground cumin
• 2 teaspoon chili powder
• 14 oz crushed tomatoes
• 1 can rotel
• 4 cups chicken broth
• 14.5 oz black beans
• 1 cup frozen corn
• 2 chicken breasts
• 1/4 cup cilantro
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Instructions 

1. Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
2. Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
3. Shred chicken and add back to the pot. Serve with tortilla strips.
4. Crispy Tortillas
5. Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.

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