I’d like to introduce to you today, my blog friend, Alicia! I have admired her recipes and photography skills for a while now and I know you guys will love her just as much as I do! Take it away Alicia…
Hi there, High Heels and Grills readers! My name is Alicia and I blog at Last Night’s Dinner. I’m an RN, an avid reader, a wannabe photographer, and I love to cook and bake. My husband and I have been married almost ten years, and have two little girls, ages five and one. My five year old is as picky as they come, and my toddler eats anything and everything. I love to try new recipes, and often just make things up as I go!
If you’re lucky enough to live near a Cafe Rio or a Costa Vida, then you might be familiar with their chicken tortilla soup. It is one of my absolute favorite foods, and I could eat it pretty much every day for dinner. I haven’t yet found a good recipe to make it at home, but this slow cooker chicken tortilla soup is equally good! It’s not exactly the same as the Cafe Rio version, but it has all the things I love about it… a flavorful broth, tender chicken, and the ability to customize with lots of yummy toppings! And best of all, it’s easy to make (seriously, almost no effort) and smells delicious as it cooks.
This recipe makes a lot, so be prepared to share with friends or freeze the rest for later. We ended up eating it two different nights this week, and still had enough left over for two meals’ worth in the freezer. I topped my soup with some vintage white cheddar and storebought tortilla strips, and it was divine! I think next time I’ll throw in a little guacamole on top, and reach soup nirvana. Enjoy!
Chicken Tortilla Soup
Baked by Rachel
1 lb chicken breast, trimmed
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 C chicken stock
3/4 C onion, chopped
3/4 C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.
Thanks for letting me guest post, Sarah! For more Last Night’s Dinner, check me out on Facebook, Twitter, and Pinterest, and don’t forget to stop by the blog and say hi!
Doesn’t that look absolutely delish?? I am a serious chicken tortilla soup fan, so I cannot wait to try this out. Be sure to go give Alicia some High Heels and Grills lovin’!!