Slow Cooker Sopa de Tortilla

Slow Cooker Preparation

1. Place chicken breasts at the bottom of a 6-quart (or larger) slow cooker.
2. Add diced tomatoes, chicken broth, chopped chipotle chiles and adobo sauce, onion, minced garlic, ground cumin, dried Mexican oregano, salt, and black pepper to the slow cooker.
3. Stir gently to combine all ingredients, ensuring the chicken is mostly submerged in the liquid.
4. Cover and cook on low for 4-6 hours or on high for 2.5-3 hours, or until the chicken is easily shredded with a fork.

Tortilla Strips

1. While the soup is cooking, prepare the crispy tortilla strips. Cut corn tortillas into thin strips.
2. Heat a shallow layer of vegetable oil in a large skillet over medium-high heat. Fry the tortilla strips in batches until golden brown and crispy. Drain on paper towels and season lightly with salt.

Serving

1. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir well.
2. Taste the soup and adjust seasonings if necessary.
3. Ladle the hot soup into bowls. Top generously with crispy tortilla strips, diced avocado, crumbled queso fresco, and fresh cilantro. Serve with lime wedges on the side.