Crockpot Chicken Tortilla Soup

2 T. cilantro
8 oz. skinless, boneless, chicken breast halves, cut in chunks
1 t. ground cumin
6 T. plain yogurt (may also use sour cream)
1/2 t. chili powder
14 1/2 oz. can chicken broth
15 oz. can black beans, rinsed and drained
2 T. oil
1/4 c. finely diced onion
2 garlic cloves, minced
3 6" corn tortillas, halved, cut in strips (optional)
1/2 t. salt
1/8 t. ground red pepper
14 1/2 oz. Mexican-style stewed tomatoes (I use chili style)
15 1/4 oz. can corn, undrained (I use Mexican style)

Heat oven to 450 degrees. Heat oil over medium heat in skillet. Add chicken and cook 3-4 minutes. Stir frequently, until opaque. Stir in garlic, onion, cumin, salt, chili powder, and red pepper. Cook 1-2 minutes until spices are fragrant. Place in lined or sprayed crockpot. Add broth, undrained corn, rinsed black beans, and stewed tomatoes. Cook on low setting 3-4 hours. Spread tortilla strips in single layer on baking sheet. Bake 5 minutes. Stir once, until crisp and lightly browned. Stir cilantro into soup just before ladling into bowls. Top with tortilla strips and 1 T. yogurt.

*also known as Southwest Chicken Soup