Saturday, March 28, 2015

Slow Cooker Chicken Tortilla Soup



Ingredients:

  • 1 lb. boneless, skinless chicken breasts, trimmed
  • 15 oz. can sweet whole corn kernels, drained
  • 15 oz. can diced tomatoes with green chiles, drained
  • 5 cups chicken stock
  • 3/4 cup onion, chopped
  • 3/4 cup green pepper, chopped
  • 1 serrano pepper, deseeded, minced
  • 2 cloves garlic, minced
  • 1/4 tsp chili powder
  • 1 1/2 tsp salt, divided
  • 1 tsp ground pepper, divided
  • Optional Toppings:
    • Monterey Jack cheese, shredded
    • Tortilla Strips
Directions:
  1. Add ingredients through chili powder to slow cooker, plus 1 tsp salt and 3/4 tsp black pepper.  
  2. Cook on high for 4 hours or low for 8 hours.
  3. Prior to serving, remove chicken breast to shred.  Use two forks by hand or stand mixer with a paddle attachment.  Season with remaining salt and pepper.  Return back to slow cooker and combine.
  4. Serve with optional toppings and enjoy! 

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