Step 1

Add all ingredients to your slow cooker and stir to combine.

Step 2

Cover and cook on low 6-8 hours.

Step 3

Remove chicken breasts and shred using two forks. Add back to slow cooker and stir back into the soup. Let cook until chicken is warmed back up.

Step 4

Pour soup into bowls and top with desired toppings.

Step 5

Add chicken breasts to a large heavy-bottomed pot with chicken stock. Cover and cook on medium-low heat until chicken is cooked through, about 20 minutes. Remove from pot and shred, reserving cooking liquid.

Step 6

Wipe out pot and add 1 tbsp olive oil. Add garlic, onion, jalapeno, carrots, celery, zucchini and bell pepper and cook over low heat until vegetables are softened, about 5 minutes.

Step 7

Add remaining ingredients to the pot with shredded chicken and reserved cooking liquid. Stir and simmer 15-20 minutes, covered.

Step 8

Scoop into bowls and top as desired.

Step 9

Cut corn tortillas into 1/4" wide strips.

Step 10

Heat oil in a skillet over medium heat.

Step 11

Add tortilla strips and fry, stirring occasionally, until crispy and golden, 3-6 minutes.

Step 12

Place tortilla strips on a plate lined with paper towels to drain. Sprinkle with fine sea salt.

Step 13

Serve with tortilla soup.