SOUP

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1 yellow onion

2 cloves garlic

¾ lb. boneless, skinless chicken breast

½ Tbsp chili powder

½ tsp ground cumin

½ tsp smoked paprika

¼ tsp cayenne pepper (optional)

Freshly cracked black pepper

1 15oz. can fire roasted tomatoes

1 10oz. can diced tomatoes with green chiles

1 15oz. can black beans

1 cup frozen corn kernels

6 cups chicken broth

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TO SERVE

8 6-inch corn tortillas

1 Tbsp cooking oil

Pinch salt

1 avocado

¼ bunch cilantro

6 Tbsp sour cream

1 lime

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1. Dice the onion and mince the garlic.

2. Add the onion, garlic, chicken breast, chili powder, cumin, smoked paprika, cayenne, some freshly cracked pepper, the fire roasted tomatoes (with juices), diced tomatoes with chiles (with juices), black beans (drained), corn, and chicken broth to the slow cooker.

3. Give everything a brief stir, place the lid on the slow cooker, and cook on high for 4 hours, or low for 8 hours.

4. After cooking, carefully remove the chicken breast, shred it with a fork, then return it to the soup.

5. To make the tortilla crisps, preheat the oven to 400ºF.

6. Stack the tortillas, then slice them into strips that are approximately ¼-inch wide and 2 to 3-inches long.

7. Place the strips in a bowl, drizzle with cooking oil, and a pinch of salt. Gently toss the strips until they're completely coated in oil.

8. Spread the oil coated tortilla strips over a baking sheet in a single layer.

9. Bake them in the preheated oven for 10-15 minutes, stirring once every five minutes, or until they are deeply golden brown and crispy.

10. To serve, ladle the soup into bowls, top with a handful of the tortilla crisps, some chopped cilantro, a few slices of avocado, and a dollop of sour cream. Squeeze a wedge of fresh lime over top just before eating.