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cheesy tortilla soup with fried tortilla strips

★★★★★ 3
a recipe by
Diane Atherton

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
serves 6 to 8
prep time 5 Min
cook time 4 Hr
method Stove Top

Ingredients For cheesy tortilla soup with fried tortilla strips

  • 1 lb
    boneless chicken breast, cut in to bite size pieces
  • 1 md
    bell pepper, chopped
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minched
  • 1 can
    (10-oz) can rotel tomatoes (i used original)
  • 1
    (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

How To Make cheesy tortilla soup with fried tortilla strips

  • 1
    Combine 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.
  • 2
    Cook on high for 4 hours or on low for 8 hours.
  • 3
    Stir in cubed velveeta that last 20 minutes of cooking time.
  • 4
    Cut tortilla's into strips; fry in vegetable oil over medium high heat until a light golden brown. Drain on paper towels.
  • 5
    Once velveeta has melted; spoon soup into bowls. Garnish with monterey jack cheese and fried tortilla strips.
  • 6
    NOTES: 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.

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