Slow Cooker Chicken Tortilla Soup

Steps

1. 1

   Lay the chicken thighs in the slow cooker in a single layer. Add the onion, garlic, jalapeno, tomatoes with their juices, black beans, corn, chili powder, cumin and salt, then pour in the stock and stir gently.

2. 2

   Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken registers at least 165°F in the thickest part and shreds easily.

3. 3

   Lift the chicken onto a cutting board, shred it with two forks and return it to the pot. Stir in the juice of 1 lime, then taste and add more salt if needed.

4. 4

   Ladle into bowls and top with the avocado, tortilla chips, cilantro and lime wedges. Add the chips at the table so they stay crisp.