Slow Cooker Chicken and Yellow Tomato Tortilla Soup

Blend the bell peppers, onions, one-quarter of the tomatoes, one-third of the corn kernels, 1 teaspoon of the chili powder and 1 cup water in a blender until smooth.

Stir in the chipotle sauce. Set aside.

Place a Reynolds^® Slow Cooker Liner in the insert of a 6- to 8-quart slow cooker, press it as flat as possible against the bottom and sides, then fold the liner over the top.

Add the remaining tomatoes and corn. Sprinkle 1 tablespoon salt, 1 teaspoon black pepper and the remaining 1 teaspoon chili powder over the chicken and add it to the slow cooker.

Add the garlic and vegetable-chipotle mixture.

Cover and cook on high until the chicken is tender, about 5 hours.

Stir in the lime juice and season with salt and pepper to serve

Divide the soup among bowls, sprinkle with the tortilla chips, cilantro and Cotija and serve with lime wedges.