Crockpot Chicken Tortilla Soup
By Samantha
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 15 oz. can of sweet whole corn kernels, drained
- 1 15 oz. can of diced tomatoes, drained
- 5 cups chicken stock
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 serrano pepper, de-seeded, de-veined, and chopped
- 2 cloves of garlic, minced
- 1/2 tsp. chili powder
- 2 tsp. ground cumin
- 1 1/2 tsp. kosher salt
- 1 tsp. pepper
- Monterey jack cheese, shredded
- Tortilla strips
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 240mins
Cost Average budget
Preparation
Step 1
In the insert of your crockpot, add all ingredients except cheese & tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.
Step 2
Cook on high for 4 hours or low for 8 hours.
Step 3
Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken.
Step 4
Place back in the slow cooker, stir around to distribute evenly.
Step 5
Serve hot topped with cheese and tortilla strips.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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