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Export 20 ingredients for grocery delivery
Step 1
Add all ingredients to your slow cooker and stir to combine.
Step 2
Cover and cook on low 6-8 hours.
Step 3
Remove chicken breasts and shred using two forks. Add back to slow cooker and stir back into the soup. Let cook until chicken is warmed back up.
Step 4
Pour soup into bowls and top with desired toppings.
Step 5
Add chicken breasts to a large heavy-bottomed pot with chicken stock. Cover and cook on medium-low heat until chicken is cooked through, about 20 minutes. Remove from pot and shred, reserving cooking liquid.
Step 6
Wipe out pot and add 1 tbsp olive oil. Add garlic, onion, jalapeno, carrots, celery, zucchini and bell pepper and cook over low heat until vegetables are softened, about 5 minutes.
Step 7
Add remaining ingredients to the pot with shredded chicken and reserved cooking liquid. Stir and simmer 15-20 minutes, covered.
Step 8
Scoop into bowls and top as desired.
Step 9
Cut corn tortillas into 1/4" wide strips.
Step 10
Heat oil in a skillet over medium heat.
Step 11
Add tortilla strips and fry, stirring occasionally, until crispy and golden, 3-6 minutes.
Step 12
Place tortilla strips on a plate lined with paper towels to drain. Sprinkle with fine sea salt.
Step 13
Serve with tortilla soup.
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