Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb chicken breast, trimmed

  • 15oz can sweet whole corn kernels, drained

  • 15oz can diced tomatoes, drained

  • 5

    cups chicken stock

  • ¾

    cup onion, chopped

  • ¾

    cup green pepper, chopped

  • 1

    serrano pepper, minced

  • 2

    cloves garlic, minced

  • ¼

    tsp chili powder

  • tsp sal, divided

  • 1

    tsp ground pepper, divided

  • Monterey Jack cheese, shredded


1. 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. 2. 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. 3. Serve and top with cheese.


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