Slow Cooker Chicken Tortilla Soup
Ingredients
1 lb chicken breast
15 oz sweet whole corn kernels, drained
15 oz diced tomatoes, drained
5 C chicken stock
3/4 C yellow onion, chopped
3/4 C green bell 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
Directions
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.
