Tuesday, November 18, 2014

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup 
Yields 8-10 servings 

1 lb. chicken breasts, trimmed (about 3 chicken breasts)
15 oz. can sweet whole corn kernels, drained
15 oz. can black beans, drained
15 oz. can diced tomatoes, drained
5 cups low-sodium chicken broth
1 yellow onion, chopped
3/4 cup green pepper, chopped
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt
1 tsp ground pepper
Shredded monterey jack cheese (I used a 3 cheese blend)

1. Add all ingredients to crockpot and cook on high for 4 hours, or low for 8 hours.
2. Prior to serving, remove chicken breasts. Transfer to a stand mixer fitted with the paddle attachment. Turn on the lowest setting and mix until shredded. Place shredded chicken in the slow cooker and stir.
3. When serving, sprinkle generous amounts of shredded cheese and tortilla strips on top.

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