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Chicken Tortilla Soup
Ingredients
- 1 lb chicken breast, trimmed
- 15 oz can sweet whole kernels, drained
- 1 or 2 cans of diced tomatoes(Mexican style or w/e)
- 5C chicken stock
- 3/4 C onion chopped (or substitute some onion flakes)
- 3/4 C green pepper, chopped (optional)
- 1 Serrano pepper, minced ( i used jalapeños as well)
- 1/4 tsp. chili powder, divided
- 1 1/2 tsp ground pepper, divided
- Monterey Jack Cheese, shredded
- Seasonal tortilla strips
Directions
- to your pot add first nine ingredients plus 1 tsp salt and 3/4 tsp of pepper. Cook on med-high heat till chicken is cooked. (30min-1hr)
- Prior to serving, remove chicken breasts. Transfer chicken to a bowel of a stand mixer fitted with a paddle attachment for easy shredding. you may also shred chicken by hand. Season chicken with remaining salt and pepper, then add back to the pot and serve warm in a bowel. add your cheese and tortilla strips to top it off.
- I also like to add avocado slices.
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