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
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.