Tortilla Soup

Southern Living
Tortilla SoupRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Soup and the slow cooker are natural combos, and this recipe for Tortilla Soup doesn't disappoint.
Makes 10 Cups


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1 3/4 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 (5 1/2-inch) corn tortillas
Toppings: fresh cilantro, shredded Cheddar cheese, sliced jalapeños and avocados


Hands-on: 10 Minutes
Total: 7 Hours, 10 Minutes

1. Combine first 11 ingredients in a 4-qt. slow cooker.

2. Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.

3. Preheat oven to 375°. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.

4. 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.

Created date

March 2014