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
Shredded cheese
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.
Whitney says
Oh God! That looks soooo good!
Whitney