Cheesy Tortilla Soup with Fried Tortilla Strips

Diane Hopson Smith


This is an easy flavorful and mildly spicy chicken soup slow cooked and then topped off with shredded cheese and fried tortilla strips.

Hope you enjoy as much as we did!

★★★★★ 3 votes
6 to 8
5 Min
4 Hr
Stove Top


1 lb
boneless chicken breast, cut in to bite size pieces
1 medium
bell pepper, chopped
1 medium
onion, chopped
2 clove
garlic, minched
1 can(s)
(10-oz) can rotel tomatoes (i used original)
(14-oz) bag frozen corn
5 c
chicken stock
1/2 tsp
chili powder
1/4 tsp
salt and pepper to taste (i used salt sense)
1 lb
velveeta cheese, cubed
monterey jack cheese, shredded
flour tortillas, sliced and fried to a crispy golden brown


1Combine all ingredients except for the velveeta cheese, monterey jack cheese and the fried tortilla strips in a crock pot. I used a 4 quart crock pot for this recipe.
2Cook on high for 4 hours or on low for 8 hours.
3Stir in cubed velveeta that last 20 minutes of cooking time.
4Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels.
5Once velveeta has melted; spoon soup into bowls. Garnish with monterey jack cheese and fried tortilla strips.

You can season tortilla strips with favorite seasoning, salt or leave plain.

If you like a spicer soup, add the "hot" rotel or add a diced jalapeno or do both.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy