Slow Cooker Chicken Tortilla Soup

2015-06-13
  • Servings : 8-10
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h


Slow cooker chicken tortilla soup.Chicken breasts with vegetables cooked in slow cooker and served with shredded cheese and tortilla chips.Adapted from http://www.tablefortwoblog.com

Ingredients

  • 1 pound (480 g) boneless and skinless chicken breasts
  • 15 oz (450 g) can whole corn kernels,drained
  • 15 oz (450 g) can diced tomatoes,drained
  • 5 cups (1.25 L) chicken stock
  • 1 medium yellow onion,peeled and chopped
  • 1 medium green bell pepper,seeded and chopped
  • 1 serrano pepper,seeded,deveined and chopped
  • 2 cloves garlic,peeled and minced
  • 1/2 teaspoon chili powder
  • 2 teaspoons freshly ground cumin
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Monterey Jack cheese,shredded
  • Tortilla chips

Method

Step 1

In a slow cooker,combine all ingredients,except cheese and tortilla chips. Stir well.

Step 2

Cover slow cooker and cook on low0heat setting for 8 hours.

Step 3

Using a tongs,remove cooked chicken breasts from slow cooker. Transfer to serving platter.Using the paddle attachment ,on low speed,shred chicken. Return shredded chicken to slow cooker and stir well.

Step 4

Ladle chicken soup into soup bowls. Top with shredded cheese and tortilla chips. Enjoy!

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