Recipe Book-Chicken Tortilla Soup

I love trying new recipes and get really excited when they turn out to be good. I came across this recipe on Pinterest a few weeks ago and was eager to give it a try. I have to admit, I’m not really a soup person. Don’t get me wrong, I like soup, but I don’t often crave soup. Well, ever since I made this soup, I’ve been craving it. It’s that good!

Slow Cooker Chicken Tortilla Soup


**original recipe can be found at Baked By Rachel**

1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C 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

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 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. Alternately you may shred chicken by hand. 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.


Here it is cooking in the slow cooker. This was taken before I shredded the chicken.



This soup turned out so good! It tasted very fresh and had great flavor. Plus, it was simple to throw together.

*I made two changes to the recipe. I used a jalapeno pepper instead of a Serrano pepper because the grocery store didn’t have any Serrano at the time. Next time I would like to use a Serrano to compare the flavor. I also ended up omitting the corn for two reasons; one, I didn’t have any on hand, and two, I don’t really like corn in soup for some reason. But if you like corn in your soup, go for it!

*We also added crushed tortilla chips instead of tortilla strips because that’s what we had.

I’ll definitely be making this at least one more time before the weather warms up. I have a complex about not being able to eat soup in the summer. Yes, that’s right; I’m weird.

If you end up trying the recipe, be sure to stop by Rachel’s blog to let her know how much you like it!


P.S. I wish the photos were better, but I ended up taking them with my iPhone and it was almost dark out, so the lighting is less than ideal.


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