slow cooker chicken tortilla soup

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winter weather is here and soup nights return to our weekly menus.  this soup is easy to make and and has an excellent profile of flavor. it cooks all day on low for 8 hours or could be made in 4 hours on the high cook setting.  the baked corn tortilla strips are also easy to make.

add the following ingredients to your slow cooker: two chicken breasts which have been cubed or chopped into thin strips – one can of sweet whole corn kernels, which have been drained – or one box of frozen corn – one 15 ounce can of diced tomatoes which have been drained – 3 to 4 cups of chicken stock – one chopped medium white onion – 3/4 cup chopped green pepper – one minced Serrano pepper – minced garlic to taste – and 1/4 teaspoon chili powder.   season with salt and pepper to taste.  cook in a slow cooker as directed above.

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serve with toppings as desired.  choices would include:  shredded cheddar cheese, sliced black olives, chopped green onions, chives, sour cream, and baked tortilla chips.

to make the tortilla chips: slice the corn tortillas and place on a baking sheet prepared with spray olive oil.  spray the strips and season as desired.  bake for 9 to 11 minutes.  toss half way during the baking process to evenly brown.  i baked my strips at 350 degrees. the strips add to the soup presentation and are a nice texture for the top of the soup.

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