slow cooker chicken tortilla soup

I posted this a few weeks ago on High Heels & Grills, and I’m excited to share it here too! This recipe is completely amazing! I’ve made it twice now, and we have loved it both times. I love that it’s quick and easy to throw together in the morning, and then it cooks in the slow cooker all day and makes the house smell delicious. This recipe makes a lot, so be prepared to share with friends or freeze the rest for later. We ended up eating it two different nights this, and still had enough left over for two meals’ worth in the freezer. I topped my soup with some vintage white cheddar and storebought tortilla strips, and it was divine! I think next time I’ll throw in a little guacamole on top, and reach soup nirvana. Enjoy!

Chicken Tortilla Soup
Baked by Rachel

1 lb chicken breast, trimmed
15 oz can sweet whole corn kernels, drained
15 oz can diced tomatoes, drained
5 C chicken stock
3/4 C onion, chopped
3/4 C green 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
Seasoned tortilla strips

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours. Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.