Slow Cooker Chicken Tortilla Soup

YIELD: SERVES 8-10

COOK TIME: 4 HOURS

An easy and flavorful chicken soup made in the slow cooker, topped off with shredded cheese and seasoned tortilla strips.

Ingredients:

1lb chicken breast, trimmed

15oz can sweet whole corn kernels, drained

15oz can diced tomatoes, drained

5C chicken stock

3/4C onion, chopped

3/4C green bell 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

Monterey Jack cheese, shredded

Seasoned tortilla strips

Directions:

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.

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