📋 Instructions

1. 1Layer the pot — Scatter the onion, both cans of tomatoes, black beans, corn, cumin, chili powder, oregano, and salt into a 6-quart slow cooker. Nestle the chicken thighs on top in a single layer, then pour in the broth and add the minced chipotle and adobo sauce.
2. 2Cook low and slow — Cover and cook on LOW for 6 hours or on HIGH for 3 hours. The soup is ready when the chicken shreds with no resistance and the broth smells sweet and smoky; a thigh should read 165°F (74°C) on an instant-read thermometer.
3. 3Shred the chicken — Lift the thighs out with tongs, shred them with two forks, and return the meat to the pot. Stir well and let it sit, covered, for 5 minutes so the shredded chicken soaks up the broth.
4. 4Taste and balance — Squeeze in the juice of half a lime, taste, and add salt a pinch at a time until the broth tastes bright and full. If it tastes flat, it needs acid, not more salt.
5. 5Crisp the tortilla strips — While the soup rests, heat 1/2 inch (1.25cm) of neutral oil in a skillet to 350°F (175°C). Fry thin corn tortilla strips in batches for 60 to 90 seconds, until they curl and turn pale golden; drain on a paper towel and salt immediately.
6. 6Build the bowls — Ladle the soup into deep bowls, then pile on the tortilla strips, avocado, cotija, cilantro, and a lime wedge. Serve right away, while the strips are still crackling against the hot broth.