The Recipe
400g chicken breast
2 small cans corn (~15oz total)
1 can tomatoes, (~15oz)
1 liter chicken stock
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/4 tsp chili powder (NB: leave this out if you don't like things spicy. Because it simmers all day a little goes a VERY long way, and this was far too much heat for my DH. I loved it, though :-D )
1 1/2 tsp salt, divided
1 1/4 tsp ground pepper, divided
shredded cheese
tortilla strips or nachos
(Fits a 3.5L crockpot)
Add the first 8 ingredients (chicken through chili) to a crock-pot. Season with 1 tsp salt and 1 tsp pepper. Cook on HIGH for 4 hours or LOW for 8 hours.
Just before serving, remove chicken breasts to a bowl for easy shredding. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return the chicken to the crock-pot and stir.
Serve with shredded cheese and tortilla strips/nachos.
(Tortilla strips can be made by frying a cut-up tortilla in butter (don't forget the butter!) until golden and crisp).
The Verdict
The original recipe had extra serrano peppers added to the soup, but I know DH doesn't do well with a lot of heat, so I left those out, and just had some to add to my bowl at serving time. ...And it's good without as well - definitely has enough flavour to carry it through. I'll definitely be making this again! (But with less chili powder - even just 1/4tsp was too much for DH)
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