"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Chicken Tortilla Soup Recipe

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This recipe for Slow Cooker Chicken Tortilla Soup, by , is from St.Marks Church of Grace, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tammie Hanel


1 lb. chicken breast, trimmed
15 oz. can sweet whole kernel corn, drained
15 oz. 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 chips

Add the 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 with 2 forks.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla chips. Soup may be stored in the fridge for up to several days. If freezing. If freezing, label containers well with soup, name and date.




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