A flavorful recipe for cheesy chicken tortilla soup, made even easier in the slow cooker! A comforting meal for any night of the week!
1 1/2lbboneless chicken breast
15ozpetite diced tomatoesdrained
15ozblack beansrinsed well and drained
1Cgreen bell pepperchopped
1 1/2tspchili powder
1tspground white pepper
1/8tspred pepper flakes
8oz cheddar cheesefreshly shredded **see notes
1/4Cflour *see notes
Seasoned tortilla strips
Additional cheese for topping
To the bowl of a 5-6 quart slow cooker add chicken, vegetables, beans, spices, chicken broth and bay leaves. Cook on high for 4 hours or on low for 8 hours. Discard bay leaves. Remove chicken and shred with forks, set aside.
Grate an 8oz block of cheddar cheese, adding to the warm soup in batches. Stir to melt and combine.
Whisk together flour and heavy cream until smooth and combined well. Stir into soup. Return shredded chicken to soup. Cover and cook for an additional 30-40 minutes.
Serve warm with optional chives or green onions, additional shredded cheese and tortilla strips.
*2Tb cornstarch may be substituted for a gluten free option.
**For best results, freshly shred a block of cheese. Pre-packaged shredded cheese will not melt as well.Homemade or store bought seasoned tortilla strips may be used. Recipe serves roughly 8-10.An original recipe from Baked by Rachel