Tortilla Soup

This is a great slow cooker recipe but I most often use it as a fast last minute dinner, it's a great one when low on groceries because most of the ingredients are pantry items. I prefer to let most soups simmer for a bit before serving them but not this one, it's a true dump and serve dish. We usually have just enough left over for my husband and I to enjoy it for lunch the next day, it's much spicier once it's sat for awhile.  

For a more hearty meal I add 2 cans of  black or kidney beans. Very rarely do I make my own tortilla strips and we usually top with chips, lime, sour cream & cilantro.

Source: Adapted from Sensational Soup Cookbook 

Course: Soup

Cuisine: Mexican

Main Ingredient: Chicken

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Serves: 6

Ingredients:

• 2 (12.5 oz) chicken 
• 1 (10 oz) package frozen whole kernel corn
• 1 onion, chopped
• 3 (14 oz) cans chicken broth
• 1 (6 oz) can tomato paste
• 2 (10 oz) cans tomatoes with green chilies
• 2 tsp ground cumin
• 1 tsp chili powder
• 1 tsp minced garlic
• 6 corn tortillas or tortilla strips
• For Topping: Lime, sour cream, cilantro 

Directions:

1. In a large slow cooker, combine chicken cubes, corn, onion, broth, tomato paste, tomatoes and green chilies, cumin, chili powder, garlic and 1 teaspoon of salt.
2. Cover and cook on low for 5-7 hours or on high for 3 hours.
3. While soup cooks, cut tortillas into 1/4 inch strips and place on baking sheet.
4. Bake at 375 degrees for about 5 minutes or until crisp. Serve baked tortilla strips with soup.