Chicken Tortilla Soup

One of the "go-to" recipes every cook should have.
By / Photography By Joanie Simon | May 15, 2016


Put all ingredients into a slow cooker, stir and cover.

Heat on high for 6 hours or low for 8 hours. It is fine to leave it longer as the texture and flavor continue to improve up to 12 hours.

If you want to fry your own tortilla strips (recommended), take 5 corn tortillas and cut into long thin strips (think shoestring potato sized). Heat vegetable oil in a pot over medium high heat until 325° or until you can place a strip into the oil and it fries without smoking. Fry all strips for 30 seconds or until golden and crispy, then drain on a paper towel.

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  • 1½ pounds chopped chicken breast
  • ½ teaspoon salt
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 2 tablespoons paprika
  • ½ teaspoon cumin
  • 7 ounces diced green chilies
  • 8 corn tortillas, pulverized
  • 20 ounces crushed tomatoes
  • 4 cups chicken broth
  • Optional garnish: fried tortilla strips, tortilla chips, cilantro, lime wedges, sour cream
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