{Crockpot} Chicken Tortilla Soup
Prep time
Cook time
Total time
Recipe type: Main Entree, Chicken, Soup, Slow Cooker
Cuisine: Mexican
Serves: 8-10
  • 1 pound boneless, skinless chicken breasts
  • 1 15 oz. can of sweet whole corn kernels, drained
  • 1 15 oz. can of diced tomatoes, drained
  • 5 cups chicken stock
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 serrano pepper, de-seeded, de-veined, and chopped
  • 2 cloves of garlic, minced
  • ½ tsp. chili powder
  • 2 tsp. ground cumin
  • 1½ tsp. kosher salt
  • 1 tsp. pepper
  • Monterey jack cheese, shredded
  • Tortilla strips
  1. In the insert of your crockpot, add all ingredients except cheese & tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.
  2. Cook on high for 4 hours or low for 8 hours.
  3. Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken.
  4. Place back in the slow cooker, stir around to distribute evenly.
  5. Serve hot topped with cheese and tortilla strips.
Source: slightly adapted from Baked by Rachel
Recipe by Table for Two at http://www.tablefortwoblog.com/crockpot-chicken-tortilla-soup/