Slow-cooker Tortilla Soup - Serves 6 (or 10 lunches)

 INGREDIENTS

• 1 onion, diced
• 3 - 5 garlic cloves, minced
• 1 jalapeno, diced (or 1 roasted chile, ie Pueblo or Hatch, with blackened parts scraped off)
• 2 boneless chick breasts (or 3 small ones); or 3 to 4 thighs w/ bones
• 1 cup frozen corn
• 1 can Rotel: diced tomatoes w/ green chilies (OR fire roasted roasted tomatoes)
• 14.5 oz can crushed tomatoes
• 32 oz Chicken broth (4 cups)
• 2 tsp cumin
• 1 tsp paprika
• 1 to 2 tsp chili powder, red or green (depending on spice level)
• 1 tsp kosher salt
• Optional: 15 oz can black or kidney beans (adds heartiness)

Optional Garnishes:

• Baked tortillas (six 6" corn), sliced about 1/4" to 1/2" thick
• Baked tortillas (six 6" flour)
• Cilantro
• Avocado
• Lime wedges
• Cotija (3 Tbsp) or shredded Monterey Jack cheese 

DIRECTIONS:

1. Heat olive oil over medium heat in a skillet. Saute onion for about 5 minutes. Add garlic and jalapeno and cook for another minute or two until fragrant.
2. Add chicken to the bottom of slow-cooker. Add all other ingredients on top. 
3. Cook on low 5-7 hrs, or high for 4. 
4. *About 20 minutes before it's done, make crispy tortilla strips:
1. Pre-heat oven to 400degF for corn, or 420degF for flour
2. Brush tortilla strips with oil on both sides. Slice into 1/4" strips
3. Line a baking tray with a silicon mat or parchment paper. Place tortilla strips along with a pinch of salt (tossed to combine). Bake until they are golden and crisp, about 8 to 12 minutes. 
5. When slow-cooker is done, shred chicken and return to soup. Serve with garnishes.

*ALTERNATIVE: You can fry the tortilla strips before Step #1 (and skip Step #4) by doing the following:

If you are starting with somewhat old, dried out tortillas, great. If not, put them on a baking sheet and put them in an oven for 10-15 min at 200degF to dry them out a bit. Best to start with tortillas with minimal moisture. 

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. You can also pre-fry the tortillas in a pan in olive or avocado oil.

Cook the onion, garlic, and jalapeno using this leftover oil in Step #1.