This easy Slow Cooker Chicken Tortilla Soup is super easy to toss together in the morning and is the perfect meal for a chilly fall or winter evening!
1cupfresh or frozen cornI used two ears of fresh corn
1 15-ozcan diced fire-roasted tomatoesundrained
1 15-ozcan black beansdrained
1 4-ozcan diced green chiliesundrained
2uncooked chicken breastsfrozen is fine
Shredded cheddar or monterey jack cheese
Squeeze of lime juice
Add all the soup ingredients to your slow cooker and cook on low for 8 hours or high for 4-5 hours. Before serving, shred chicken with two forks and stir to combine. Salt and pepper to taste. Top with desired toppings.