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Chicken Tortilla Soup


  • 32 oz chicken broth
  • 2 cans diced tomatoes
  • 1 can diced tomatoes with green chilis
  • 6 oz tomato paste
  • 2 cups frozen corn
  • 2 cups cooked chicken
  • 1 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/8 tsp. chili powder
  • 10 corn tortillas
  • cheddar cheese


  • Mix all the ingredients in a large pot or slow cooker, except tortillas and cheese.
  • Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.
  • For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices.
  • Fry in hot oil in a skillet and drain on paper towels.
  • Serve the soup with the tortilla strips and shredded cheese.