Crock Pot Chicken Tortilla Soup

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 pound boneless chicken breast
2 ears of corn, scrape kernels off of cob
1 15 ounce can of diced tomatoes, drained, or dice up fresh
5 cups low sodium chicken broth
3/4 cup onion, diced
3/4 cup green pepper, diced
1 jalapeño pepper, diced, add more for spicy
2 cloves garlic, minced
1/4 teaspoon chili power
1/4 teaspoon cumin
3 tablespoons tomato paste
Salt and pepper to taste
Shredded cheese for topping
Tortilla chips (optional)

Instructions:

In a crock pot add the first 12 ingredients. Cook on high for 4 hours or low for 8 hours. Remove chicken breasts from crock pot and shred with 2 forks. Return chicken to crock pot and gently stir. Ladle into serving bowls and top with shredded cheese and tortilla chips. Enjoy!

From kimshealthyeats.com