Recipe: Chicken Tortilla Soup

Last year, my husband asked me to make chicken tortilla soup because it's one of his favorites! So I searched far and wide, started with a couple different recipes, and settled on this one after many different attempts. Now, we eat this all the time! It has become our family's go-to slow cooker soup! I absolutely love it! And so does everyone else in my house. It's pretty easy, but does take a little extra work besides throwing everything in a slow cooker and calling it a day.

Ingredients:
1 lb chicken breasts (frozen is fine)
16 oz jar salsa (we use mild)
6 c chicken broth
15.25 oz can black beans, drained and rinsed
15 oz can whole kernel corn, drained
3 T lemon juice
1 T cumin
1 t chili powder
1 t paprika
1 t salt
½ t pepper
¼ t garlic powder
¼ t cayenne pepper

Topping:
tortilla strips (you can find these near salad toppings)

Recipe:
1. Place chicken breasts on the bottom of the slow cooker.
2. Pour the rest of the ingredients on top.
3. Stir to mix all the spices.
4. Cook 6-8 hours on low (or 4 on high)
5. About 30 minutes before it's done, take the chicken out and shred it. Then, put the chicken back in, stir, and let it continue cooking for the last 30 minutes.
6. Serve with tortilla strips on top. Enjoy!