Ingredients
6corn tortillas,6-inch, cut ¼-inch strips
1tbspolive oil
1onion,chopped
3large garlic cloves,minced
1jalapeno,diced, seeded
2tspground cumin
2tspchili powder
14oztomatoes,crushed
rotel,1 can
4cupschicken broth
14.5ozblack beans
1cupfrozen corn
2chicken breasts
¼cupcilantro
Preparation
Cook the onion, garlic and jalapeño in olive oil in a pan.
Add them to the bottom of a slow cooker.
Add the cumin, chili powder, tomatoes, rotel, chicken broth, beans, corn, chicken, and cilantro to the slow cooker.
Cook on High for 4 hours.
Shred the chicken, then add them back to the pot.
Heat the oil over medium-high heat in a small pan.
Add the tortilla strips in small batches, then fry until crisp.
Drain on paper towels, then sprinkle with salt to taste.
Serve the soup with tortilla strips, and enjoy!
