Now that it’s Fall and the weather is getting cooler it’s time to break out some yummy soup recipes! This is one I have made before but it’s been awhile. For the original recipe please check out www.bakedbyrachel.com. I made some tweaks to the original recipe because, to me, it needed some more flavor! This soup was tested by my hubby and gets his stamp of approval!
INGREDIENTS:
- 1 lb. boneless chicken breast
- 15 oz can sweet corn kernels or 15 oz frozen corn
- 15 oz can diced tomatoes, drained (I recommend Ro-Tel)
- 5C chicken stock
- 1 medium onion, chopped
- 1 medium bell pepper (I used red because it’s my favorite)
- 1 serrano pepper, minced
- 2 cloves garlic, minced
- ¼ tsp chili powder
- Cumin (to taste)
- Sea salt
- Ground pepper
- Shredded Mexican cheese blend
- Plain Greek yogurt
- Seasoned tortilla strips
DIRECTIONS:
- Add the first 9 ingredients to your slow cooker plus sea salt and pepper to taste. Cook on high for 4 hours or low for 8 hours.
- Prior to serving, shred the chicken breasts. This can easily be done with a fork or you can transfer the chicken to the bowl of your stand mixer and shred with a pa
ddle attachment. Optional: season the chicken with sea salt and pepper. - If removed, return chicken to slow cooker and stir gently.
- Serve immediately and top with a dollop of plain Greek yogurt, shredded cheese and tortilla strips.
Leave me a comment if you try this soup and let me know what you think! 
Xoxo,
Linnea
