A hearty and flavorful chicken tortilla soup made conveniently in a slow cooker, perfect for a cozy meal.
Place the chicken breasts, black beans, diced tomatoes, salsa, tomato sauce, cumin, garlic powder, and onion powder into the slow cooker.
Layer the ingredients evenly in the slow cooker for consistent cooking.
Set the slow cooker to low and cook for 8 hours until the chicken is tender.
Avoid opening the lid during cooking to maintain the temperature.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Shredding the chicken allows it to absorb more of the soup's flavors.
Return the shredded chicken to the slow cooker and stir to combine.
Stir gently to evenly distribute the chicken throughout the soup.
Serve the soup in bowls, topping each with tortilla chips and shredded cheese.
Add a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor.
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