Slow Cooker Chicken Tortilla Soup

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1 3/4 lbs boneless skinless chicken thighs, or chicken breasts (trim thighs of excess fat)
2 (14.5 oz cans) low-sodium chicken broth
1 (14.5 oz) can fire roasted diced tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can chopped green chilies
3/4 cups finely chopped yellow onion, rinsed under hot water to remove harsh bite
1 Tbsp minced garlic, rinsed under hot water to remove harsh bite
1 Tbsp chili powder
2 tsp ground cumin
1 tsp paprika (sweet or smoked)
Salt and freshly ground black pepper, to taste
1 (14.5 oz) can black beans, drained and rinsed
1 1/2 cups frozen corn
1/4 cup chopped fresh cilantro

Add chicken to 5 to 7 quart slow cooker.
Pour in chicken broth, diced tomatoes, tomato sauce, and green chilies. Add onion, garlic, chili powder, cumin, paprika, and season with salt and pepper to taste.
Cover 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 chips, cheese and other optional ingredients.

Be sure to finely chop the onion so it cooks through in time and is tender.
Try it with a diced red bell pepper for another veggie.
Add a seeded diced jalapeno or two if you like some heat.
Make your own fried or baked tortilla strips if desired (instructions HERE , scroll down a little ways).
Toppings not included in nutritional info as these are optional and will vary.
Recipe makes about 11 cups soup.

Slow Cooker Chicken Tortilla Soup#