Kid-Friendly Chicken Tortilla Soup (For the Slow Cooker, or Not)

This is a modified slow-cooker recipe and could easily be made that way, as well. I'm calling it "kid-friendly" because all three of my kids (10, 10, and 8) gobbled it up and thought it was amazing. They even liked it the second time I made it, which any mom knows is the *real* test. It has a ton of flavor without being overly spicy, and they love adding shredded cheese, sour cream, avocado, and crushed tortilla chips to their own bowls.

• Ready In: 40 mins
• Serves: 8-10

Ingredients

• 2  tablespoons  vegetable oil
• 1  large onion, chopped
• 6  cups chicken broth
• 1 (15 ounce) can diced fire-roasted tomatoes, with seasoning
• 1 (4 ounce) can diced green chilies, fire-roasted
• 1 (15 ounce) can black beans, rinsed
• 1  cup frozen sweet corn
• 2  garlic cloves, crushed
• 1⁄4 teaspoon chili powder (I didn't have any on hand, so I made Chili Powder)
• 1  teaspoon salt (or more, if using low sodium chicken broth)
• 1⁄4 teaspoon ground pepper
• 2  chicken breasts

• Optional Toppings

•  shredded  Mexican blend cheese
•  sour cream
•  avocado
•  crushed tortilla chips

Directions

1. In a large soup pot, heat the oil.
2. Add onions and saute until translucent.
3. Add remaining ingredients EXCEPT chicken and bring to boil.
4. Add chicken breasts and reduce heat to simmer.
5. Cook 20-25 minutes or until chicken is cooked through.
6. Remove chicken and shred; return shredded chicken to pot.
7. Top with shredded cheese, sour cream, avocado, and crushed tortilla chips, if desired.