It's seriously getting cold outside, with it actually snowing where I live earlier this week. I've barely wanted to leave the house, to be honest. The only thing that I really wanted to do when it was snowing outside was cook soup–and that's exactly what I did!
There's nothing quite as delicious as Mexican chicken tortilla soup. It's full of protein and has a ton of flavor, which is why this is the soup I picked to make for my weekly Latin slow cooker recipe. Taking a cue from a blog I love, I made this recipe and it turned out GREAT. You and your whole family will love this one, too. Trust me on that one!
Read more ¿Qué más? Latin slow cooker recipe: Spicy chicken with black beans & sweet potatoes (RECIPE)
Slow Cooker Chicken Tortilla Soup
Prep: 10-15 minutes
Slow Cook: 4 hours on High or 8 hours on Low
Yield: 8-10 servings
Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5 Cups chicken stock
3/4 Cup onion, chopped
3/4 Cup green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips
Get the full recipe directions from Baked By Rachel.
Image via Baked by Rachel
