Tortilla Soup

Tortilla Soup
Soup and the slow cooker are natural combos, and this recipe for Tortilla Soup doesn't disappoint.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1¾ pound skinned and boned chicken thighs
  • 1 (12-oz.) bag frozen whole kernel yellow corn, thawed
  • 1 large onion, chopped
  • 2 garlic cloves, pressed
  • 2 (14-oz.) cans reduced-sodium fat-free chicken broth
  • 1 (14-oz.) can tomato puree
  • 1 (10-oz.) can diced tomatoes and green chiles
  • 1 teaspoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 bay leaf
  • 4 (5½-inch) corn tortillas
Toppings:
  • fresh cilantro, shredded Cheddar cheese, sliced jalapeños and avocados
Instructions
Step 1
  1. Combine first 11 ingredients in a 4-qt. slow cooker.
Step 2
  1. Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.
Step 3
  1. Preheat oven to 375°. Cut tortillas into ¼-inch-wide strips, and place on a baking sheet.
Step 4
  1. Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Add table salt to taste. Serve soup with tortilla strips and toppings.

Watch the recipe video here:

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Posted by MyRecipes on Thursday, December 13, 2018

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