Chicken Tortilla Soup

Add the chicken breasts, diced red bell pepper, diced yellow onion, minced garlic, Rotel diced tomatoes with green chilies, drained and rinsed black beans, sweet corn, red enchilada sauce, no‑salt chicken broth, tomato paste, and the full seasoning blend (chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, black pepper, salt, and optional cayenne) directly into the crockpot.

Cover the crockpot and set it to HIGH. Cook for 3 hours, or until the chicken reaches an internal temperature of 165°F and shreds easily.

Remove the cooked chicken breasts and shred them with two forks. While the chicken is out, stir the softened cream cheese into the hot soup until it is completely melted and the broth becomes smooth.

Return the shredded chicken to the crockpot and add the reduced‑fat shredded Mexican cheese. Stir until the cheese melts and the soup is creamy.

Stir in the lime juice and chopped fresh cilantro. Taste the soup and adjust seasonings if needed.

Divide the soup into six bowls. Top each serving with crispy tortilla strips, diced avocado, a sprinkle of additional cilantro, and a dollop of Greek yogurt or sour cream.