During this busy holiday time, it’s great to have a creamy bowl of comfort to come home to!
The delicious cast of ingredients…
In your crock pot, add the chicken breasts…corn…
chilies…
fire roasted tomatoes…
onions and peppers..
black beans…chili powder…
cumin…
chicken broth…
give it a quick stir and cover…
cook on low for 6 hours…
After 6 hours, take the chicken out to shred…
I use my mixer to shred the chicken perfectly!
Add the chicken back to the soup and stir in the cream…
Top each serving with the shredded cheese and tortilla strips…
Enjoy!
Slow Cooker Chicken Tortilla Soup Recipe
Ingredients
- 1 lb skinless chicken breast
- 15 oz can chipotle white corn kernels, drained
- 15 oz can diced fire roasted tomatoes, drained
- 5 cups chicken stock
- 1 onion, chopped
- 1 medium green pepper, chopped
- 1 jalapeno pepper, minced
- 15 oz black beans, drained and rinsed
- 4 oz can green chilies
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 cup heavy cream
- Monterrey Jack cheese, shredded
- Tortilla strips
Instructions
To your slow cooker add all ingredients except the cream, Monterrey jack cheese and tortilla strips. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts and shred by hand or with your mixer.
Return shredded seasoned chicken to slow cooker bowl. Add the heavy cream and stir gently.
To serve, divide among bowls and top with a generous helping of shredded cheese and tortilla strips.