Healthy Crock Pot Chicken Tortilla Soup {via The Skinny Fork}

Ingredients:
Soup:
1 1/2 Lb. Boneless Skinless Chicken Breasts (About 2-3 Breasts)
2 (14.5 Oz.) Cans 'No Salt Added' Diced or Whole Peeled Tomatoes, Un-drained
2 C. Unsalted Chicken Stock
1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
1 (10 Oz.) Can 'No Salt Added" Diced Tomatoes With Green Chilies, Un-drained
1 C. Frozen Corn
1 C. White Onion, Diced
1 Jalapeño, Seeded & Diced
2 Cloves Garlic, Minced
2 Tsp. Salt-Free Southwest Seasoning
1 Tsp. Salt
1 C. Corn Tortilla Strips/Chips
1 Limes, Cut Into 8 Wedges

Optional Suggested Toppings: Shredded Cheese, Diced Onion, Avocado, Fat Free Plain Greek Yogurt, Cilantro, Etc.

Put everything in your crockpot and give it a good stir. Secure the lid and set to cook on low for 6-8 hours.

If you use whole peeled tomatoes you will want to carefully smash the tomatoes at some point so that they break apart into smaller pieces. Careful though or you'll have super hot tomato juice/seeds everywhere!

Once the soup is nearly done, use a large spoon to pull the chicken apart into smaller pieces.

It should be so tender that this is easily done with a firm stir. But, if need be you can remove the chicken and piece apart with two forks and return to the soup.

Serve with your choice of toppings