Chicken Tortilla Soup
1lb chicken breast, cooked and shredded
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped
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 - Keep these separate until time to serve
To a large pot add all of your ingredients, mix well. Scoop into Ziploc freezer bag. Freeze.
Defrost in refrigerator overnight
Add contents of bag to crock pot and cook on low 6-8 hours or high for 3-4.
When ready to eat:
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.