Tortilla Soup

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell  

Yield: Makes 10 Cups
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 10 Minutes
Total: 7 Hours, 10 Minutes


Ingredients

  • 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

Preparation

  1. 1. Combine first 11 ingredients in a 4-qt. slow cooker.
  2. 2. Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.
  3. 3. Preheat oven to 375°. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.
  4. 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.
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