Step 1

Heat oil in a large skillet over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.

Step 2

Add the chicken breasts to the slow cooker along with the chicken broth. Add salt and pepper. Add the onion mixture on top.

Step 3

Add the corn, black beans, tomatoes, 1 tablespoon of the lime juice, chili powder and cumin. Stir well to combine.

Step 4

Cook on low for 5-6 hours or on high for 2 1/2 to 3 hours.

Step 5

Remove the chicken and shred with two forks. Return the chicken to the slow cooker and stir in. Add the remaining tablespoon of lime juice, cover and let the soup sit on warm while you make the tortilla strips.

Step 6

To make the tortilla strips: Preheat the oven to Line a baking sheet with foil and lightly spray with cooking spray.

Step 7

Use a sharp knife and cut the tortillas into thin 1/2-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.

Step 8

Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside.

Step 9

Season the soup to taste with salt and pepper. Serve hot with tortilla strips and any additional desired toppings.