cheesy tortilla soup with fried tortilla strips
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!
prep time
5 Min
cook time
4 Hr
method
Stove Top
yield
6 to 8
Ingredients
- 1 pound boneless chicken breast, cut in to bite size pieces
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minched
- 1 can (10-oz) can rotel tomatoes (i used original)
- 1 - (14-oz) bag frozen corn
- 5 cups chicken stock
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- - salt and pepper to taste (i used salt sense)
- 1 pound velveeta cheese, cubed
- - monterey jack cheese, shredded
- - flour tortillas, sliced and fried to a crispy golden brown
How To Make cheesy tortilla soup with fried tortilla strips
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Step 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.
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Step 2Cook on high for 4 hours or on low for 8 hours.
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Step 3Stir in cubed velveeta that last 20 minutes of cooking time.
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Step 4Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels.
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Step 5Once velveeta has melted; spoon soup into bowls. Garnish with monterey jack cheese and fried tortilla strips.
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Step 6NOTES: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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