A hearty and flavorful chicken tortilla soup made effortlessly in a slow cooker.
Add the diced tomatoes, green chilies, pinto beans, chopped onion, minced garlic, water, chicken broth, cumin, chili powder, salt, and pepper to the slow cooker.
Layer the ingredients evenly to ensure even cooking.
Place the chicken breasts on top of the mixture in the slow cooker.
Ensure the chicken is fully submerged for even cooking.
Cover and cook on low for 6 to 8 hours.
Avoid opening the lid during cooking to maintain consistent heat.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the slow cooker.
Shredding the chicken allows it to absorb more flavors from the soup.
Stir in the frozen corn and let it heat through for 10 minutes.
Adding the corn at the end preserves its texture and sweetness.
Serve the soup in bowls and garnish with fresh cilantro, sliced avocado, a dollop of sour cream, shredded cheese, and toasted tortillas.
Customize the garnishes to suit your taste preferences.