Slow Cooker Chicken Tortilla Soup
By hdolan
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 lb chicken breast, trimmed
- 15oz can sweet whole corn kernels, drained
- 15oz can diced tomatoes, drained
- 5 cups chicken stock
- 3/4 cup onion, chopped
- 3/4 cup green pepper, chopped
- 1 serrano pepper, minced
- 2 cloves garlic, minced
- 1/4 tsp chili powder
- 1 1/2 tsp sal, divided
- 1 tsp ground pepper, divided
- Monterey Jack cheese, shredded
Details
Preparation
Step 1
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.
Review this recipe