Gather your tools: a crockpot, a sharp knife, a cutting board, a spoon, and a ladle. Prepping your ingredients first makes the process smooth and enjoyable.
Trim and chop the chicken breasts into 2-inch pieces. Place them directly into the crockpot, which is set to low or turned on to start warming up.
Add the diced fire-roasted tomatoes, rinsed black beans, corn kernels, chopped onion, minced garlic, cumin, chili powder, and a pinch of salt and pepper into the crockpot. Pour in the chicken broth and give everything a gentle stir to combine.
Cover the crockpot and cook on low for about 4 hours. During this time, the chicken will become tender, and the smoky flavors will meld into the broth. The aroma should fill your kitchen with inviting, spicy notes.
Once cooked, open the lid and check the chicken. It should shred easily when stirred or forked. Use two forks to shred the chicken directly in the crockpot, allowing it to absorb more flavors.
Meanwhile, slice the corn tortillas into strips and toast them lightly in a skillet until golden and crispy, about 3-4 minutes. Set aside to add as a crunchy topping just before serving.
Taste the soup and adjust the seasoning with more salt, pepper, or spices if needed. If you prefer a thicker broth, mash a few beans with the back of a spoon to help it thicken slightly.
Just before serving, spoon the crispy tortilla strips into each bowl for crunch. Ladle the hot soup over the toppings, and garnish with shredded cheese, chopped cilantro, and a squeeze of lime if desired. Serve immediately and enjoy the comforting, smoky flavors!
