• Add the chicken breasts, cream of chicken soup, onion, jalapeno, black beans, Mexicorn, cumin, garlic powder and onion powder to the slow cooker.
• Add the chicken broth and enchilada sauce. Stir.
• Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 6-8 hours.
• When the cooking time is up, shred the chicken with two forks right in the slow cooker. Do this by pushing the chicken up to the edge and shredding it with the forks.
• Cut the lime in half and squeeze both halves into the soup. Stir in the chopped cilantro. Let that sit on the warm setting while you make the tortilla strips.

For the tortilla strips

• Preheat the oven to broil (500 degrees).
• Place the tortillas onto a cutting board. Cut them in half, then cut them into small strips. In a small bowl add the cut tortillas, drizzle over the 3 tablespoons of cooking oil. Place on a sheet pan. Spread out and sprinkle with the salt.
• Place the tortilla strips under the broiler for about 3 minutes, stir them and then continue to cook until they are golden brown. Don't walk away from the oven for they can burn fast.
• Serve the soup topped with cheese, avocado and the homemade tortilla strips.