A hearty and flavorful chicken tortilla soup made easily in a slow cooker.
Place the chicken breasts in the slow cooker.
For extra flavor, you can sear the chicken in a pan before adding it to the slow cooker.
Add the black beans, diced tomatoes, salsa, tomato sauce, cumin, paprika, and garlic powder to the slow cooker.
Mix the ingredients well to ensure the spices are evenly distributed.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Check the chicken for doneness by ensuring it shreds easily with a fork.
Shred the chicken using two forks and stir it back into the soup.
Shredding the chicken directly in the slow cooker saves time and keeps the soup warm.
Serve the soup in bowls and top with crushed tortilla chips.
Add additional toppings like shredded cheese, sour cream, or avocado for extra flavor and texture.
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