Chicken Tortilla Soup

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.