Healthy Chicken Tortilla Soup

Chilly weekend calls for a crock pot of soup!!  So quick and simple...toss the ingredients into the crock and we will be eating in 5 short hours.  Perfect meal for times when you'd rather not be tied to the stove.

Ingredients:
3  Pounds Boneless skinless chicken
3        Cups Diced tomatoes
2 1/2  Cups Frozen corn
8        Cups Chicken stock, low sodium
1        Onion, chopped
2        Green peppers, diced
1        Jalapeno, diced
6        Large garlic cloves, minced
2       TBSP Ground cumin
1½    TBSP Chili powder
1       TBSP Sea salt

Directions:   
1. In a large crock pot, combine all ingredients.
2. Cook on low for 8 hours or high for 5 hours.
3. Fish cooked chicken out and shred.
4. Put shredded chicken back into the pot and stir.
5. To make the tortilla strips:
    1 TBSP Olive oil, 6 Tortillas, Sea Salt optional
    *Brush each side of the tortillas thinly with the Olive oil and cut into strips  
      Arrange strips on foil or parchment lined cookie sheet, bake at 350 for about 6 minutes then flip and bake about 6 additional minutes until crispy and golden brown. Remove tortilla strips from pan and place onto a paper towel lined basket or plate to cool.
6. Ladle soup into serving bowl, garnish with cheese, greek yogurt, tortilla strips chopped cilantro and lime wedges if desired.
7.  Enjoy!!