Slow Cooker Tortilla Soup

Ingredients

5 15-oz. can Black Beans, rinsed
5 c. frozen corn
6 bell peppers, chopped
3 white onion, chopped
6 cloves garlic, minced
3 tbsp. cumin
3 tbsp. chili powder
3 tsp. kosher salt
4 c. veggie broth or bullion and water
1 c. Shredded Monterey Jack
Tortilla chips
Tortillas, tossed in oil and baked
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving

Instructions

1. In a large slow cooker, combine black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and better than bullion.
2. Cover and cook on low 5 to 6 hours, or for 3ish on high. You might need two pots.
3. Make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt.
4. Serve with avocado, tortilla chips, sour cream, etc.