Slow Cooker Chicken Tortilla Soup

I decided to try a new recipe I found on Pinterest. I did not conceptualize this dish, I never grew up with any sort of Mexican food other than usual tacos. Since I've moved down to California, I've been bombarded with Mexican influenced flavors, I've always liked tortilla soup... so I decided to give it a shot, and it was pretty darn good.

To make enough for 6 servings, you will need:

1 lbs Chicken Breast, trimmed

15 oz. can sweet whole corn kernels, drained

15 oz. can diced Tomatoes, drained

5 cups Chicken Stock

3/4 cup Onion, chopped

3/4 cup Green Pepper, chopped

1 Serrano Pepper, chopped

2 cloves Garlic, chopped

1/4 teaspoon chili powder

1 1/2 teaspoon of salt

1 teaspoon ground pepper

Monterrey Jack Cheese, divided

Seasoned Tortilla Strips

Directions:

To your slow cooker, add first 9 ingredients plus 1 teaspoon of Salt and 3/4 teaspoon of pepper. Cook on high for 4 hours or slow for 8.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken and salt and pepper, Return shredded seasoned chicken to slow cooker bowl. Stir gently.

Instead of purchasing seasoned tortilla strips for this recipe, you can crisp up your own by buying the small corn tortillas, adding them to a large pan with Olive Oil at the bottom and letting them crisp up on medium heat, add a little pit of salt. Spoon soup into the bowl, add cheese and top with tortillas.