• Mince 6 cloves of garlic and 1 onion. Dice 1 bell pepper.
• Drain and rinse 2 15 oz. cans of black or pinto beans to remove excess salt (rinsing the beans is optional).
• Place 1 ½ lbs. of boneless, skinless chicken breasts in a slow cooker. Add 1 tsp. each of smoked paprika, chili powder, cumin, and Adobo seasoning along with ½ tsp. kosher salt and pepper.
• Add the minced garlic, onions, and peppers to the chicken.
• Add 1 ½ cups of frozen corn and the rinsed beans to the slow cooker.
• Add 4 cups of low sodium chicken broth and 2 cups of crushed tomatoes to the crockpot. Stir all of the ingredients together until completely combined.
• Set the timer for 4-5 hours on 'High' or 6-7 hours on 'Low'.
• Once the soup has finished cooking remove the chicken and shred with two forks. Return the shredded chicken to the soup.
• Scoop 1 ½ cups of the broth into a small bowl. Add 1 ½ Tbsp. corn starch to the broth and stir until completely combined. Return the starchy broth to the soup and stir until completely combined.
• Add 1 tsp. of sugar to the soup and stir until combined (this helps to balance the acidity of the tomatoes).

Prepare The Tortilla Strips:

• While the soup is cooking heat the oven to 400 degrees Fahrenheit.
• Cut 5-6 corn tortillas into strips. Place the strips on a baking sheet and generously spray with cooking spray. Bake for 8 minutes or so until crispy and slightly browned. Remove from oven and allow to cool.
• To Serve: Garnish the soup with crispy corn tortilla strips and toppings of choice. Serving Suggestions: Sliced Avocado, Shredded Cheese, Cilantro, Lime, Sour Cream, or Diced Onions (optional)