People will beg you for the recipe for this easy slow cooker chicken tortilla soup! It full of spicy southwest flavors that are like a party for your tastebuds. And did we mention it was easy? Literally plop all but two ingredients into your slow cooker and set it and forget it. Enjoy the tantalizing aromas coming from your home even though you’re not doing any work!

Once you’re done you’re left with a perfectly flavor (pretty healthy!) soup that gets even better with the addition of creamy monterrey jack and crunchy tortilla strips. My family can’t get enough of this stuff. Give it a try and see what I’m talking about!

 

Ingredients (mix up order)

1lb chicken breast, trimmed

1 can sweet whole corn kernels (15 oz.), drained

1 can diced tomatoes (15 oz.), drained

5 cups chicken stock

¾ cup yellow onion, chopped

¾ cup green (or red) bell pepper, chopped

1 tsp ground pepper, divided

1 ½ tsp salt, divided

¼ tsp chili powder

2 tsp garlic powder

1 serrano pepper minced (optional)

Monterrey Jack cheese, shredded

Tortilla strips (or crumbled tortilla chips)

Additional toppings (avocado, green onion, shredded cheese, etc.)

 

Directions

Add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper to your slow cooker. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken and shred. 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 seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

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Quick tip:  To easily shred chicken place in a bowl and shred with hand mixer on lowest setting or put in bowl of your stand mixer with the paddle attachment.