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Tortilla Soup

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell


Hands-on time 10 mins
Total time 7 hrs, 10 mins
Yield Makes 10 Cups
Soup and the slow cooker are natural combos, and this recipe for Tortilla Soup doesn't disappoint.


  • 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

How to Make It

  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.

Southern Living Our Best Slow Cooker Suppers