Skinny Crock Pot Chicken Tortilla Soup

You would never know this soup is "skinny"! I also had no idea making my own tortilla strips was so easy. I love my crock pot because I like to think about it sitting there cooking during the day. :) It was also super cold today, so soup was appropriate. Approved by Will - and he can be picky about his chicken tortilla soup.

3 boneless skinless chicken breasts
1 c chopped onion
16 oz can black beans, drained/rinsed
16 oz can kidney beans, drained/rinsed
8 oz can tomato paste
10 oz pkg of corn kernels, frozen
2 -10 oz cans of diced tomatoes w/ chilies 

1 pkt reduced-sodium taco seasoning
1 tbsp chili powder
32 oz reduced-sodium chicken stock

6 corn tortillas, cut into strips
Salt and pepper to taste

Optional toppings: light sour cream, cheese, jalapeños, avocado, green onions, cilantro

For Soup:
Place chicken on the bottom of the slow cooker. Add remaining ingredients.
Cook on high for 4 hours or on low for 8 hours.

For Tortilla Strips:
Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don’t have 2 sheets than you will have to bake in shifts. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. Bake in the oven for 10 minutes or until the strips are golden brown.

Serve on top of the soup, along with any other toppings you like!

Original recipe found here.