Slow Cooker Tortilla Soup - My Recipes

By norsegal8

Ingredients

• 1 3/4 pound skinned and boned chicken thighs
• 1 (12-oz.) bag frozen whole kernel yellow corn, thawed
• 1 large onion, chopped
• 2 garlic cloves, pressed
• 2 (14-oz.) cans reduced-sodium fat-free chicken broth
• 1 (14-oz.) can tomato puree
• 1 (10-oz.) can diced tomatoes and green chiles
• 1 teaspoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 bay leaf
• 4 (5 1/2-inch) corn tortillas
• Toppings: fresh cilantro, shredded Cheddar cheese, sliced jalapeños and avocados

Preparation

Step 1

Step 1

Combine first 11 ingredients in a 4-qt. slow cooker.

Step 2

Cover and cook on High 7 to 8 hours. Discard bay leaf and shred chicken.

Step 3

Preheat oven to 375°. Cut tortillas into 1/4-inch-wide strips, and place on a baking sheet.

Step 4

Bake at 375° for 5 minutes. Stir and bake 5 more minutes or until crisp. Add table salt to taste. Serve soup with tortilla strips and toppings.