Slow Cooker Cheesy Chicken Tortilla Soup
Ingredients
1 1/2 lb boneless chicken breast
15 oz corn, drained
15 oz petite diced tomatoes, drained
15 oz black beans, rinsed well and drained
1 C yellow onion, chopped
1 C green bell pepper, chopped
1 jalapeño, minced
3 cloves garlic, minced
1 1/2 tsp chili powder
2 tsp salt
1 tsp ground white pepper
1/4 tsp cumin
1/8 tsp red pepper flakes
4 C chicken broth
2 bay leaves
8 oz cheddar cheese, freshly shredded
1 C heavy cream
1/4 C flour
Seasoned tortilla strips
Additional cheese for topping
Chives, for topping
Directions
To the bowl of a 5-6 quart slow cooker add chicken, vegetables, beans, spices, chicken broth and bay leaves. Cook on high for 4 hours or on low for 8 hours. Discard bay leaves. Remove chicken and shred with forks, set aside.
Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.
Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes.
Serve warm with optional chives or green onions, additional shredded cheese and tortilla strips.
