1 1/2 pounds boneless skinless chicken breast
1 sweet onion, finely diced
4 cloves garlic, minced or grated
1 (28 ounce) can fired roasted crushed tomatoes
1 red pepper, chopped
1 1/2 teaspoons chipotle chili powder
1 teaspoon ground cumin
4 cups chicken broth
2 limes, juiced (save the limes)
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 (14 ounce) can black beans, drained and rinsed
1/4 cup fresh cilantro, chopped, plus more for garnish
6 corn tortillas cut into strips
1 tablespoon olive oil
A few good pinches of salt and pepper
1 lime, cut into wedges
1/2 cup Monterrey jack or sharp cheddar cheese, shredded
1 avocado, chopped
Spray a 5- to 6-quart slow cooker with cooking spray. Add the chicken, onions, garlic, fire roasted tomatoes, red pepper, chipotle chili powder, cumin, chicken broth, salt and pepper. Juice the limes into the slow cooker and then toss in the limes themselves.
Cover and cook on low heat setting 4-6 hours or until chicken is tender and shreds easily. Remove chicken from slow cooker to plate; shred using two forks. Remove spent limes. Return chicken to slow cooker. Stir in the black beans and cilantro. Cover and cook another 15 minutes or so.
Meanwhile preheat the oven to 375 degrees F. Add the corn tortilla strips to a lightly greased baking sheet. Add the olive oil and a good pinch of salt and pepper. Toss well. Bake for 15-20 minutes, stirring every 10 minutes to ensure even cooking.
To serve, ladle the soup into bowls. Top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.