Slow Cooker Chicken Tortilla Soup
- Cuisine: Mexican
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Servings: 8-10
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
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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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