Top with the diced tomatoes, red onion, yellow onion, garlic, chicken stock, jalapeño, cumin, salt, pepper, chili powder, paprika, basil, oregano, cayenne, lime juice, corn, and cilantro. Stir to combine.
Take 2 of the 6 corn tortillas (cut into strips) into the liquid in the slow cooker. This will thicken the broth and will dissolve as it cooks.
Cover, and cook on low for 5-6 hours or on high for 3-4 hours.
Once chicken is tender and can easily be pulled apart, remove from the pot and shred using your fingers (if cool enough) or use two forks. Shred into bite-size pieces and then return to the pot, stirring to incorporate.
When ready to serve, heat the olive oil over medium-high heat in a wide pan. Slice the remaining 6 tortillas into thin, long strips.
In batches, lightly fry the tortilla strips in the oil until golden brown and crispy. Remove and lay on paper towel to drain. Lightly sprinkle with salt, if desired.
To serve, ladle the soup into a bowl. Top with the sliced avocado and fried tortilla strips. Squeeze a little more lime juice over top, if you'd like.
Slow Cooker Chicken Tortilla Soup
Amount Per Serving (2 cups)
Calories 467Calories from Fat 199
% Daily Value*
Saturated Fat 5.9g30%
* Percent Daily Values are based on a 2000 calorie diet.