This zesty and warming soup is just asking to be on your dinner menu this week. Toppings of tortilla chips, avocado, cilantro and lime add incredible flavour and texture to a big, comforting bowl of slow-cooked shredded chicken, sweet potato, black beans and tomatoes. To make this into a vegan or vegetarian soup, simply skip the chicken, toss in another can of black beans and replace the chicken broth with vegetable broth.
Stir to combine all tortilla soup ingredients (except for toppings) in a large slow cooker. Replace lid and cook on high for 2 hours or on low for 4 hours.
After time is up, shred the chicken using two forks and stir to coat with remaining soup ingredients.
For serving, dish the tortilla soup into bowls and top each one with a squeeze of lime, tortilla chips, cilantro and avocado. Serve hot.