• Mince 6 cloves of garlic and 1 onion (any color). Dice 1 bell pepper (any color).
• Drain 2 15 oz. cans of black or pinto beans.
• Place 1 ½ lbs. of boneless, skinless chicken breasts (or bone-in, also known as split chicken breasts) into a slow cooker.

  If using bone-in chicken breasts, make sure to remove the skin before adding to the 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 2 cups of frozen corn and the drained beans to the slow cooker.
• Add 3 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'.
• 30 minutes before the end of the cooking time, remove the chicken and shred with two forks. If using bone-in chicken breasts, make sure to remove and discard all bones before adding the shredded chicken back into the soup.
• Scoop 1 cup of the broth into a small bowl. Add 2 Tbsp. corn starch to the broth and whisk until completely combined. This mixture is called a slurry and helps to thicken the soup.
• Pour the slurry back into the soup and add the shredded chicken. Return the lid to the slow cooker and cook for another 30 minutes (whether on High or Low).

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)