Cut chicken into 2-inch chunks and add to the slow cooker.
Combine onion, green chilies, garlic, tomatoes, chicken broth, vegetable juice cocktail, cumin, chili powder, salt, pepper and Worcestershire sauce in a bowl. Stir to combine. Pour over chicken in slow cooker.
Cook on low for 4 hours or high for 2 hours.
Drain corn and black beans and add to slow cooker. Cook on low for one hour.
Cut flour tortillas on a cookie sheet and bake in a 350-degree oven 10 minutes until browned and crisp.
Serve soup hot with tortillas, cheese, yogurt or sour cream and fresh cilantro.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.