Go Back
Print

Chicken Tortilla Soup

Ingredients

  • 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

Instructions

  1. To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Prior to serving, remove chicken breasts and transfer to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand.
  4. Season chicken with 1/2 tsp salt and 1/4 tsp pepper.
  5. Return shredded seasoned chicken to slow cooker bowl. Stir gently.
  6. 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.

Recipe Notes

Recipe credit: Baked by Rachel