This isn’t just chicken tortilla soup. This is chicken tortilla soup in a slow-cooker. I appreciate any good meal that basically cooks itself! Adapted from Rachel @ the Baked by Rachel blog……
As always, enjoy!
Chicken Tortilla Soup
2 large boneless, skinless chicken breasts
2 cups frozen corn (you can substitute 1 can, drained, but frozen corn is sweeter)
1 can petite tomatoes with onions, drained
6 cups chicken broth
3/4 cups chopped green pepper
1 serrano pepper, minced and seeds removed
3 cloves garlic, minced
1/2 teaspoon chili powder
Salt and Pepper to taste
Add all of the ingredients except salt and pepper into the slow-cooker. Cook on high for 3-4 hours. Pull out chicken breasts, shred, and put back in the slow-cooker. Add salt and pepper to your liking. Stir together. In a skillet, place cut strips of tortillas in a mixture of 1 teaspoon butter and 2-3 Tablespoons oil. Melt together, then quickly fry up the tortilla strips. Top each bowl of soup with the tortilla strips and some grated cheese.