Heat a medium pan over low-medium heat. Add the oil, onion, jalapeño, and garlic, and cook until softened, about 2-3 minutes. Transfer the mixture to a 6-7 quart slow cooker.
1 tablespoon olive oil, 1 medium white onion, 1 jalapeño, 2 to 4 garlic cloves
Add the remaining ingredients (except lime juice, tortilla strips and avocado). Cook on HIGH for 4-5 hours or LOW for 6-7 hours.
1 ½ pounds boneless skinless chicken breasts, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 14 ½ ounces crushed tomatoes, 32 ounces low-sodium chicken broth, 15 ounces black beans, 14 ounces whole kernel sweet corn, 10 ½ ounces Rotel, ½ cup chopped cilantro
Remove the chicken, shred, and add back to the crock pot. Stir in the lime juice. Taste, and add salt if desired.
Serve with tortilla strips, cilantro, and avocado for garnish.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ½ - 2 cups of soup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.