Crockpot Chicken Tortilla Soup

I originally found this recipe on Pinterest, but the directions instructed the chicken be cooked alone with the broth before adding in the other ingredients (which to me ruins the whole point of even using a crockpot, am I right?) so I changed it up a bit, tweaked the ingredients and yes, I threw everything at once into my nifty little crockpot. If I'm going to use my beloved crockpot, then I want to set it & forget it. 

Anyway, here's the recipe. 

Ingredients

• 4 1/2 cups low -sodium organic chicken broth 
• 1  can petite diced tomatoes
• 3/4 cup finely chopped red onion
• 4 cloves garlic, pressed through a garlic crusher
• 2 1/2 tsp chili powder
• 1 1/2 tsp ground cumin
• 3/4 tsp paprika
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• 1 1/2 lbs boneless skinless chicken breasts
• 1  can black beans, drained and rinsed
• 1 1/2 cups frozen corn
• 1 Tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
For serving:
• Tortilla strips or tortilla chips (I made mine homemade)
• Shredded cheddar or monterey jack cheese
• Diced avocado, diced roma tomatoes, sour cream (optional)

Directions

• Pour chicken broth and diced tomatoes into a slow cooker. Add chopped onion, garlic, chili powder, cumin, paprika, coriander and season with salt and pepper to taste. Add chicken breasts and remaining ingredients. Cook on low setting for 6 hours. 
• Remove chicken and shred (or shred with a fork in crockpot)
• Serve warm with tortilla strips and cheese and sour cream. 

For the tortilla strips here's the recipe I used:

Ingredients:

• 8 small corn tortillas
• 4 tsp vegetable oil
• 1 tsp chili powder
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• Dash cayenne pepper

Directions:

1. Preheat oven to 375°F.
2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Cut corn tortillas into 1/2-inch strips. Add to a large bowl, toss with vegetable oil to coat. Sprinkle with seasonings. Toss to coat tortilla strips evenly.
4. Transfer to prepared baking sheet. Bake for 5-10 minutes. Toss and return to the oven. Continue baking for an additional 5-10 minutes or until desired crispness is reached.
5. Cool completely before storing in an airtight container.