Although this looks really tastey, it was just mediocre. I went back to the site to grab the recipe and between this morning and now it has been deleted… What does that tell you… I found a recipe here http://www.cookingclassy.com/2014/12/slow-cooker-chicken-tortilla-soup-2/ I will try next time to improve this one, but here is the mediocre recipe I used…
Shuck 2 corn on the cobs, wipe down with a wet paper towel to get rid of the silk, and then wrap in seran wrap. Microwave them for 3 minutes. Once cooked, take them out and unwrap them, then cut off the kernels (I put a bowl upside down inside a bigger bowl and put the corn on the upside down o e to cut it off so the kernels fall into the bigger bowl to make it easier). Note: recipe calls for frozen corn, but my hubby only likes corn on the cob.
In the crock pot put 2 chicken breasts in the bottom, then cover with chicken broth (recipe calls for 5 cups, but 2 1/2 or 3 would have been plenty). Add in 1 diced onion, 1 diced green bell pepper, 1/2 a Serrano pepper (I used a jalapeño because I want handle a Serrano), the corn from the cobs, and 1 can of rinsed black beans (I only used 1/4 of the can because I’m the only one who likes them). Sprinkle 3/4 tsp salt, 3/4 tsp pepper, and 1/4 tsp chili powder (I would do more for more flavor). Turn the crock pot on low for 8 hours. Mine was in longer and it was still good.
Once done, take the chicken out, shred it with 2 forks leaving it kind of chunky, season with 1/2 tsp salt and 1/2 tsp pepper, then return to crock pot. Stir it all together and serve it up. Top with shredded jack cheese, avocado, and crushed tortilla chips.
Remember, this is what I did which is what is pictured, but next time I will try the link from the first section. If you try the one in the link, please let me know how it goes since I can’t even try it for quite a while… Thanks!