Chicken Tortilla Soup (Slow Cooker)

 Chicken Tortilla Soup (Slow Cooker)

Tasty and easy- this slow cooker Chicken Tortilla Soup is a winner!! There’s not much prep, just chopping the onion, pepper, garlic  and Serrano pepper- and everything gets dumped in the slow cooker for 8 hours on low (4 on high). Shredded the chicken at the end- hint: use the paddle attachment on the Kitchen Aid mixer and it’s a snap! This soup isn’t creamy, so we like to add lots of sour cream and cheese to our bowl, plus top with tortilla chips, sliced avocado, cilantro, whatever you like!! 

INGREDIENTS

 

• ▢ 1 lb chicken breast
• 1 can black beans, drained
• ▢ 15 oz sweet whole corn kernels, drained
• ▢ 15 oz diced tomatoes, drained
• ▢ 5 C chicken stock
• ▢ 3/4 C yellow onion, chopped
• ▢ 3/4 C red bell pepper, chopped
• ▢ 1 serrano pepper, minced
• ▢ 2-3 cloves garlic, minced
• ▢ 1/2 tsp chili powder
• 1/2 tsp cumin powder
• ▢ 1 1/2 tsp salt, divided
• ▢ 1 tsp ground pepper, divided
• ▢ Mexican cheese, sour cream, Cilantro, avocado, tortilla chips- for topping optional

INSTRUCTIONS

 

• To your slow cooker add first 11 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.
• Divide among bowls and top off with a generous helping of shredded cheese, sour cream and seasoned tortilla strips, plus avocado and cilantro if desired. 

*If you want a creamier tortilla soup, you can add 4-8oz of cream cheese near the end of cooking. Stir in until melted into soup.