How to Make Mexican Chicken Tortilla Soup

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Spice up your chicken soup with a hint of Mexican and a few tortilla strips. Mexican Chicken Tortilla Soup is easy to make, and making it in a slow cooker allows you to put it together in the morning, and have it ready by dinner time.

Things You'll Need

  • 2 chicken breasts, baked and shredded
  • 1 can diced tomatoes
  • 1 can diced green chilies
  • 2 tbsp. chopped garlic
  • 1 yellow onion diced
  • 2 cans chicken broth
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 bay leaf
  • 1 10-ounce bag frozen corn
  • Chopped cilantro
  • 7 white corn tortillas
  • Canola oil
  • Salt and white pepper to taste
  • Combine the shredded chicken, chicken stock, diced tomatoes, diced yellow onion, green chilies, chopped garlic, cumin, chili powder, bay leaf and frozen corn in slow cooker. Stir the ingredients well.

  • Cover and cook on low for six hours. For a faster version, can cook on high for three hours.

  • Cut the soft corn tortillas into strips. Lightly oil the tortilla strips and bake at 400 degrees until the chips are crisp. This should take about 10-15 minutes.

  • After the chicken tortilla soup has cooked in the slow cooker for six hours on low heat, add the chopped cilantro as a garnish. Season the Mexican chicken tortilla soup with salt and white pepper.

  • Drop the crispy tortilla strips over the top just before you are ready to eat the chicken tortilla soup.

References

  • Photo Credit Jupiterimages/Comstock/Getty Images
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