It’s been pretty chilly in San Diego the past few weeks, reaching low 30’s at night. I love it and sitting down to dinner with a nice warm bowl of soup just makes everything seem better. Especially when it’s a hearty bowl of chicken tortilla soup that like my hubby said, “tastes way better than at a restaurant”. This recipe is made in a crock pot throughout the day, your house will have a warm aroma of spices, peppers and onions, the reward is exceptional! Top with oven baked tortilla chips, creamy avocado and sour cream. It’s a notch ahead of your favorite restaurant plus a lot easier on the bank.
3-4 chicken breast, trimmed
15oz can no-salt added sweet whole corn kernels, drained
15oz can no-salt added diced tomatoes, drained
4C sodium-free chicken stock (one carton)
1 onion, chopped
1 green bell pepper, chopped
1 anaheim or pasilla pepper, chopped
Line your slow cooker (the slow cooker bags are amazing, no clean-up!) To your slow cooker add first ten ingredients plus 1 TB salt and 1 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.
Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. You may shred chicken by hand. Season chicken with remaining salt and pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently. Next, add in chicken bouillon. Taste for seasoning. You might need to add additional salt, pepper and chili powder based on your taste.
If serving immediately, divide among bowls. Top off with shredded cheese, avocado, sour cream and baked tortilla chips (cilantro and lime wedges would also be a great addition).
Looks tasty indeed! Pinning it 🙂
This sounds absolutely delicious! I’m heading out to purchase everything I need to make this next week.