• 1 lb boneless skinless chicken breasts, cubed
• 10 oz can diced tomatoes with green chilies
• 14.5 oz can diced tomatoes
• 1C frozen corn, thawed
• 14.5 oz can black beans (no salt added)
• 1 medium white onion, diced
• 1-2 jalapeno, diced
• 2 cloves garlic, minced
• 2-3 C sodium reduced chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp pepper
• Lime wedges
• Tortilla strips – white corn tortillas, cut into strips
• Salt, pepper and taco seasoning to taste

Toss all soup ingredients into crockpot and stir. Cover and set on low 6-8 hours.

When soup is done, preheat oven to 350˚. Lightly spray tortillas with cooking spray and cut into slices, and toss onto baking sheet. Sprinkle with salt and pepper and taco seasoning. Bake 10-15 minutes until golden brown and crispy. Set aside to cool slightly. Sprinkle onto the soup and serve.