One yellow onion ($0.32)
Two cloves of garlic ($0.16)
3/4 lb. skinless, boneless chicken breast ($2.09)
1/2 Tbsp chili powder * ($0.15)
1/2 teaspoon ground cumin ($0.05)
1/2 tsp smoked paprika ($0.05)
1/4 tsp cayenne pepper (optional) ($0.02)
Freshly cracked black pepper ($0.03)
1 15oz. can of fire-roasted tomatoes ($1.00)
1 10oz. container cut tomatoes and green chilies ($0.49)
1 15oz. Can black beans ($0.59)
1.25 cups Corn kernels frozen ($0.38)
6 cups chicken broth** ($0.78)
Eight 6-inch corn tortillas ($0.75)
One tablespoon cooking oil ($0.02)
pinch salt ($0.02)
One avocado ($1.50)
1/4 bunch cilantro ($0.22)
6 Tbsp sour cream ($0.48)
One lime ($0.69)
Chop the onion in half and mince the garlic. Add the garlic, onion, chicken breasts, chili powder, cumin, smoked, cayenne, paprika, freshly cracked pepper (about ten cranks from the mill) as well as the fire-roasted tomatoes (with juices), diced tomatoes, chilies (with juices) as well as (drained), black beans (drained) and corn and chicken broth into the slow cooker.
Give everything a quick stir, then place the slow cooker’s lid and cook at high for 4 hours or on low for 8 hours.
After cooking at high for four hours or on low for 8 hours, carefully remove the chicken breast, shred it using a fork, and add it back into the soup.
To make tortilla crisps, heat the oven to 400oF. Place the tortillas on a plate, then cut into strips of about 1/4-inch wide and between 2 and 3 inches long. Put the tortillas in bowls, dry, drizzle with cooking oil, and sprinkle with a pinch of salt. Toss them gently until they’re completely covered in oil.
Spread the oil-coated tortilla strips onto the baking sheets in an even layer with as little overlap as possible. Bake them in the oven for about 10 to 15 minutes, stirring every five minutes or until golden brown and crisp. The cooking time will vary based on the size of the strips and how packed they are on the baking sheet; therefore, be attentive and adjust the cooking time if needed.
For serving, pour it into bowls, then top with a few tortilla crisps, chopped cilantro, a couple of slices of avocado, and a scoop of sour cream. Add a wedge of lime to serve just before eating.