Tortilla Soup

Southern Living
Tortilla SoupRecipe
Photo: Hector Sanchez; Styling: Buffy Hargett Miller


Anaheim peppers are long, slender chile peppers with a sweet, mild heat. Look for Mexican tortilla soup broth on the soup aisle.
Makes 6 qt.


+ Add To Shopping List
6 fresh Anaheim or poblano peppers
1 (28-oz.) can whole plum tomatoes, crushed
12 skinned and boned chicken thighs, trimmed
2 (32-oz.) containers Mexican tortilla soup broth
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/2 teaspoon kosher salt
Garnishes: crisp tortilla strips, queso fresco, sliced avocado, cilantro, lime wedges


Hands-on: 15 Minutes
Total: 6 Hours, 45 Minutes

1. Preheat oven to 500°. Place peppers in a single layer on an aluminum foil-lined baking sheet, and bake 10 minutes on each side or until peppers are blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers, and place in a 6-qt. slow cooker.

2. Add tomatoes and next 5 ingredients. Cover and cook on LOW 6 to 7 hours. Skim fat from top of soup. Remove chicken, using a slotted spoon, and shred. Return chicken to soup, and add salt to taste.

Note: We tested with Swanson 100% Natural Mexican Tortilla Flavor Infused Broth.

Created date

August 2014