Food rainbow: Chicken Tortilla Soup

I once heard the phrase, 'when you serve a meal, serve a rainbow.' Most of our family meals over the years have fallen squarely at the 'beige' end of the rainbow spectrum. I mean, you can't get a lot of color out of chicken fingers and fries... thankfully the red from Fruitopia pop righted the situation slightly.

Phew.

Anyway, the goal this year is to make healthier meals and aim for the rainbow, so the above picture is of tonight's dinner. Yep, those are tomatoes, yellow pepper, mild chilies, onions...and hidden beneath is the 'rainbow' is the beige in the form of chicken. Acceptable beige, right?

The meal? Crockpot Chicken Tortilla soup. So easy. So yummy. Got it from Pinterest at bakedbyrachel.com. I'm sure she won't mind if I share....


Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green bell pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

Enjoy!!


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