Chicken Tortilla Soup

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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup


1 pound boneless, skinless chicken breasts

1 15 oz. can of sweet whole corn kernels, drained

1 15 oz. can of diced tomatoes, drained

5 cups chicken stock

1 medium onion, chopped

1 medium green pepper, chopped

1 serrano pepper, de-seeded, de-veined, and chopped

2 cloves of garlic, minced

1/2 tsp. chili powder

2 tsp. ground cumin

1 1/2 tsp. kosher salt

1 tsp. pepper

Monterey jack cheese, shredded

Tortilla strips


In the insert of your crockpot, add all ingredients except cheese & tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.

Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken. or by hand if you don't have a mixer

Place back in the slow cooker, stir around to distribute evenly.

Serve hot topped with cheese and tortilla strips.

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