Slow-Cooker Chicken Tortilla Soup

Ingredients

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 pound boneless skinless chicken breasts
• 1 carton (32 ounces) reduced-sodium chicken broth
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 ounces) fire-roasted diced tomatoes
• 1-1/2 cups frozen corn
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh cilantro
• Optional: Crumbled tortilla chips, chopped avocado, jalapeno peppers and lime wedges

Directions

• In a large skillet, brown chicken in oil. Add onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer mixture to a 3-qt. slow cooker.
  Add the next 10 ingredients. Cover and cook on low, 4-5 hours.
  Remove chicken and shred with 2 forks; return to slow cooker. Stir in cilantro. If desired, serve with toppings.