Sunday, March 10, 2013

Week 8- Crock Pot Chicken Tortilla Soup

Oh my, I am so late with this post! We have been on vacation (ekk...our honeymoon!) and I meant to post this before. So far weeks 9 & 10, I didn't cook anything. Nope, not a thing for we were cruising on the open sea! But I made this delicious Crock Pot Chicken Tortilla Soup before hand. It is from the lovely blog.

Crock Pot Chicken Tortilla Soup

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Tortilla Chips


To your slow cooker add first 9 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.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and tortilla chips. Soup may be stored in the fridge for up to several days.

It was so yummy! It gave us plenty of leftovers for lunches before we left. Keep looking out for a post on the honeymoon! We have lots of pictures to show off!

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