Shelly's Recipe

TORTILLA SOUP

Category: Soups

Vegetable oil
1 (11.5 oz) pkg corn tortillas, cut into 1/2-inch strips
1 tsp salt
1 onion, chopped
1/2 small red bell pepper, chopped
1 jalapeno pepper, seeded and minced
3 cups chopped cooked chicken
6 cups chicken broth
1 (14.5 oz) can petite diced tomatoes
1 (15.25 oz) can corn
1 (10 oz) can diced tomatoes and green chilies
1 tbsp chili powder
2 tsp ground cumin
1/2 tsp salt
Garnish: shredded cheese, sour cream


In a Dutch oven, pour vegetable oil to a depth of 1/2 inch. Heat oil to 350 over high heat on stovetop. Fry tortilla strips, in batches, for 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with salt; set aside.

Combine remaining ingredients except garnishes in a 5-quart slow cooker. Cook on Low for 8 hours. Top each serving with tortilla strips, cheese, and sour cream, if desired.