Tuesday, August 13, 2013
Crock Pot Chicken Tortilla Soup
Soup is comfort food, so when you need some comforting, make soup I SAY, and the crock pot is the fast easiest way of getting comfort.
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
15oz can of black beans
5C chicken stock
3/4C onion, chopped
3/4C green 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
Monterrey Jack cheese, shredded
Seasoned tortilla strips
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. If freezing, label containers well with
soup name and date.