1-First Step: Gather and Prepare Ingredients
Dice the yellow onion and mince fresh garlic (or measure granulated garlic powder). Drain and rinse black beans thoroughly to remove excess sodium or preservatives if canned. Prepare corn by measuring fresh, frozen, or canned kernels. Open diced tomatoes and the can of fire roasted tomatoes with green chiles.

2-Second Step: Layer Ingredients in the Slow Cooker
Place the boneless skinless chicken breasts or thighs at the bottom of your slow cooker. Layer on the diced onion, minced garlic (or garlic powder), black beans, corn, diced tomatoes, and fire roasted tomatoes with green chiles. Sprinkle over the ground cumin, smoked paprika, mild chili powder, taco seasoning (if using), and kosher salt.

3-Third Step: Add Liquids and Mix
Pour in the chicken or vegetable stock along with the enchilada sauce if desired. If the mixture looks too thick, add up to 1 cup of water to reach your preferred soup consistency. Stir gently to combine all ingredients evenly, ensuring spices and liquids are well distributed but not disturbing the chicken too much.

4-Fourth Step: Cook Low and Slow
Cover the slow cooker and cook on the low setting for 6 to 10 hours. Alternatively, if time is short, cook on high for 4 to 5 hours. The slow cooking melts flavors together beautifully and makes the chicken tender enough to shred with ease.

5-Fifth Step: Shred Chicken and Finish Soup
Approximately 15 minutes before serving, remove the chicken breasts or thighs. Use two forks to shred the meat or cut it into bite-sized chunks and return it to the slow cooker. Pour in the fresh lime juice, stirring well to incorporate. Taste the soup and adjust seasoning with salt, chili powder, or cumin if needed. Keep warm while preparing the crispy tortilla strips.

6-Sixth Step: Prepare Crispy Tortilla Strips
Preheat your oven to 400°F (200°C). Toss the corn tortilla strips with avocado or neutral oil and a pinch of salt. Spread them in a single layer on a rimmed baking sheet. Bake for 8 to 10 minutes, flipping halfway through for even crisping. Once golden and crispy, transfer strips onto paper towels to cool and drain excess oil.

7-Final Step: Serve and Garnish
Ladle the hot slow cooker chicken tortilla soup into bowls. Top generously with the crispy tortilla strips and add optional garnishes such as fresh cilantro, sliced avocado, shredded Mexican cheese blend, sour cream, sliced jalapeños, and lime wedges. This soup pairs beautifully with cornbread or a crisp simple salad for a fulfilling meal.