It may be spring but it's still the perfect time of year for a crockpot soup! I already have a fabulous (and popular) Southwest Chicken Tortilla Soup crockpot recipe, but this Chicken Tortilla Soup is a bit simpler and just as lovely.
Ingredients
1lb chicken breasts (about 2, mine were frozen)
1 16oz bag of frozen corn
15oz can diced tomatoes, drained
5-6 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped (I used an orange pepper)
2-4 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
tortilla strips
*optional: 1 serrano pepper, minced
1. Place the first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper in the crockpot. Cook on high for 4 hours or low for 7-8 hours (mine was on Low for 7).
2. Remove the chicken breasts before serving. Shred the chicken with a fork or if you have a stand mixer put it in the bowl and shred with a paddle attachment.
3. 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 tortilla strips.
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