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Crock Pot Chicken Tortilla Soup Recipe

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This recipe for Crock Pot Chicken Tortilla Soup is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound Chicken Breasts, Trimmed
15 Ounce Can Diced Tomatoes, Drained
15 Ounce Can Sweet Whole Kernel Corn, Drained
5 Cups Chicken Stock
3/4 Cup Onion, Chopped
1 Can Green Chilis
2 Cloves Garlic, Minced
1/4 Teaspoon Chili Powder
1 1/2 Teaspoon Salt, Divided
1 Teaspoon Ground Pepper, Divided
Monterey Jack Cheese, Shredded
Seasoned Tortilla Strips
Directions:
Directions:
Add first 8 ingredients to a slow cooker. Add 1 teaspoon salt and 3/4 teaspoon ground pepper. Cook on high for 4 hours or on low for 8 hours.

Prior to serving, remove chicken breasts from crock pot. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment. Run on low to shred chicken. You can also shred chicken by hand. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return shredded chicken to crock pot. Stir gently.

Cut corn tortillas into thin slices and fry in oil. Season with seasoning salt.

When you are ready to serve, spoon soup into bowls, top with a generous helping of cheese and then top with shredded tortilla strips.
Personal Notes:
Personal Notes:
I have made this soup on the stove-top, and it is just as good. I just boil the first 8 ingredients until chicken is done. Then I continue with the recipe directions.

 

 

 

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