Crockpot Chicken Birria Tortilla Soup

1. Dice onion and add to the crockpot along with chicken breasts, birria sauce, chicken broth, diced tomatoes with green chilies, black beans (if using), and all dry seasonings.
2. Give everything a gentle stir, cover, and cook on LOW for 6–7 hours, or until the chicken is fully cooked and tender. (If using frozen chicken, I usually start my crockpot on high for the first 30 to 60 minutes).
3. About 30 minutes before serving, shred the chicken directly in the crockpot using two forks.
4. Add the frozen corn, and 6 corn tortillas, cut into small squares, and stir into the soup. Replace the lid and continue cooking for 30 minutes. The tortillas will soften and help thicken the broth.
5. Taste and adjust salt if needed.
6. Serve with shredded Mexican cheese and your favorite toppings!