Slow-Cooker Chicken Tortilla Soup

1.In a large slow cooker, spread chicken in the bottom in an even layer. Add onion, bell peppers, garlic, beans, tomatoes, corn, cilantro, chili powder, cumin, and salt. Pour broth over. Cover and cook on low until chicken is cooked through and falling apart, 5 to 6 hours.

2.Shred chicken with 2 forks, then top with Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes more.

3.Meanwhile, in a large skillet over medium heat, heat oil. Add tortilla strips and cook, tossing occasionally, until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate; season with salt.

4.Top soup with tortilla crisps, avocado, sour cream, and cilantro. Serve with lime wedges alongside.