chicken tortilla soup

Chicken Tortilla Soup
(great freezer meal option!)

Our Rating: ★★★★★

Ingredients:
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 (spicy! - if you want to cut down the spice factor use 1/2 serrano)
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Toppings: Monterey Jack cheese - shredded, seasoned tortilla chips

Directions:
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 and shred. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

Top off with a generous helping of shredded cheese and seasoned tortilla strips.

6 servings of approx. 1.5 cups

Freezing:

If making this for a freezer meal just put all raw ingredients (minus toppings) in a gallon freezer bag and freeze flat. Label the bag with cooking instructions. Once ready to use let thaw in fridge for 24 hours. I separate all my freezer meals into 2 quart sized bags since it's just Eddy and I to feed so far. That way we can save one of the meals to eat at a later date. :)

Photo credit and recipe given to pincookie.com. The original recipe can be found HERE.