I recently found this great recipe for hearty Chicken Tortilla Soup. Since I have had so much luck with soups lately, I thought I would give this a whirl. Another home run and my family LOVES anything we can serve with tortilla chips!!!!!!! I hope you like it too!! Bon Appetit!!
adapted from cooking classy
1 lb chicken breast
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 c chicken stock
3/4 c onion, diced
3/4 c 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
To your slow cooker add the first 9 ingredients. Cook on high for 4 hours or on low for 8 hours
Prior to serving, removed the chicken breast, Shred with a fork and season with salt and pepper. Return shredded chicken to slow cooker bowl. Stir gently.
Pour soup into bowls and top off with a generous helping of cheese and serve with tortilla chips.