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"The belly rules the mind."--Spanish Proverb

Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup is from The Lovato Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb chicken breast, trimmed
15 oz can corn kernels, drained
15 oz can diced tomatoes, drained (I used rotel)
5 c. chicken stock
3/4 c onion, chopped
2 jalapeņos, chopped
3/4 cup green pepper, chopped
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper
Monterey Jack Cheese, shredded
Directions:
Directions:
To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours on high or 8 hours on low.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternatively, shred chicken by hand or with a fork. 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.
Number Of Servings:
Number Of Servings:
10

 

 

 

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