Ingredients

• • 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
  • 1 (14.5 oz) can petite diced tomatoes
  • 3/4 cup finely chopped yellow onion
  • 4 cloves garlic, pressed through a garlic crusher
  • 2 1/2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 3/4 tsp paprika
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 1/2 cups frozen corn
  • 1 Tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro

• Tortilla strips or tortilla chips
• Shredded cheddar or monterey jack cheese
• Diced avocado, diced roma tomatoes, sour cream (optional)

Directions

• Pour chicken broth and diced tomatoes into a slow cooker. Add onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts then cover with lid and cook on LOW heat 6 hours, or until chicken is cooked through.
• Remove chicken and shred, then return to slow cooker along with black beans, corn, cilantro and lime juice, stir. Allow to cook until heated through.
• Serve warm with tortilla strips and cheese and other optional ingredients.

-To see more visit: http://www.cookingclassy.com/2014/12/slow-cooker-chicken-tortilla-soup-2/