Let the slow cooker be your chef while you take care of other chores. Use the stand mixer to shred the chicken breast quickly before serving. Visit gazette.com or scan the QR code with your smartphone or mobile device to watch a video of the recipe.
Teresa J. Farney, The Gazette
slow cooker chicken tortilla soup
Yield: 6 servings
1 pound boneless, skinless chicken breast 1 (5-ounce) can sweet whole corn kernels, drained 1 (15-ounce) can diced tomatoes, drained 1 quart chicken stock 3/4 cup onion, chopped 3/4 cup green pepper, chopped 1 serrano pepper, minced 2 cloves garlic, minced 1/4 teaspoon chili powder 1 1/2 teaspoon salt, divided 1 teaspoon ground pepper, divided Monterey Jack cheese, shredded Seasoned tortilla chips
Add first nine ingredients to slow cooker plus 1 teaspoon salt and 3/4 teaspoon 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 teaspoon salt and 1/4 teaspoon 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 chips. Soup may be stored in the fridge for several days. If freezing, label containers well with soup name and date.
Source: Teresa J. Farney, adapted from bakedbyrachel.com