Crockpot Chicken Tortilla Soup

Ingredients

• 2–3 boneless, skinless chicken breasts
• 1 pack taco seasoning
• 1 large onion
• 1 can of diced tomatoes with chilis
• 2 cans of kernel corn
• 3 cups chicken broth
• 1 1/2 cup mexican blend cheese
• 1 large handful of cilantro chopped
• 2 tablespoons of lime juice
• tortillas
• salt to taste

Directions

1. Dice the onion. Mix the taco seasoning with the chicken broth until dissolved.
2. Place the chicken in the bottom of the slow cooker.
3. Add the undrained tomatoes and corn, onion, lime juice, and cilantro. Pour in the seasoned broth.
4. Cover and cook on low for about 7 hours, until the chicken reaches 165°F (74°C).
5. Remove and shred the chicken, return it to the slow cooker, and stir in the cheese. Cover and cook for another 15–20 minutes.
6. Add tortilla chips to individual bowls just before serving so they stay crisp.