Chicken Tortilla Soup

• 2.5 pounds chicken breast

• 1 packet taco seasoning

• 3 cups chicken broth

• 3 cloves minced garlic

• 1 chopped onion

• 1 chopped red bell pepper

• 1 chopped green bell pepper

• 1 diced jalapeño, remove membrane and seeds

• 2 tablespoons minced cilantro

• 1 (14.5 oz) can fire roasted diced tomatoes

• 1 (14.5 oz) can Rotel original diced tomatoes with green chiles

• 1 (14.5 oz) can drained corn

• 1 (14.5 oz) can drained black beans

• 2 Tablespoons fresh lime juice plus more to taste when soup is done cooking

Tortilla Crisps:

• 10 small yellow corn tortillas cut into 1/4” strips

• cooking spray

• Sea salt and sazon mexican all purpose seasoning to taste

• Shredded Monterey Jack cheese

• Sour cream

• Additinal toppings like sliced avocado, more jalapeño, cilantro if desired

Preheat oven to 375.

Coat a large nonstick baking sheet with cooking spray and lay cut tortillas over it make sure none are overlapping.

Evenly spray cooking spray over tortillas and sprinkle with salt and sazon.

Bake for 10-12 minutes or until lightly golden and crispy.

In a crockpot combine broth with taco seasoning, all veggies and chicken breast.

Cook 6 hours, shred chicken and cook additional 30 minutes.

Taste for seasoning and lime juice add more juice if you want. I add another couple wedges worth.

Top individual servings with sour cream, cheese and tortilla crisps.