Crock Pot Chicken Tortilla Soup

For the Soup:

• 1 1/2 pounds bone-in, skin on chicken thighs
• 4 cups chicken broth
• 15-oz. can fire-roasted diced tomatoes (do not drain)
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 medium carrots, peeled and diced
• 1 1/4 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/2 tsp. fine salt, plus more for seasoning
• 1/2 tsp. dried oregano
• 1/8 tsp. cayenne pepper (optional)

• To finish:
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• 1 (15-ounce) can black beans, drained and rinsed
• Juice 1/2 medium lime
• Crumbled tortilla chips
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• Optional toppings: Sliced avocado, fresh cilantro, shredded Monterey Jack cheese, Mexican hot sauce, lime wedges

• INSTRUCTIONS
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• Place all the ingredients in the insert of a 4-quart or larger slow cooker in an even layer. Cover the slow cooker and cook until the chicken is tender and the soup is flavorful, 6 hours on low or 4 hours on high.
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• Transfer the chicken to a large plate. When cool enough to handle, remove and discard the skin, bones, and any cartilage. Shred the chicken and add the meat back into the soup. Add the black beans and lime juice and stir to combine. Taste and season with salt as needed. Serve the soup with crumbled tortilla chips and other toppings.
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• Source: https://www.thekitchn.com/recipe-slow-cooker-chicken-tortilla-soup-228107