A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Chicken Tortilla Soup

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Courtesy of Family Features


  • 1 lb. boneless, skinless chicken breasts, visible fat discarded, cut into ½-inch cubes
  • 2 cups frozen whole-kernel corn, thawed
  • 2 cups fat-free, no-salt-added chicken broth
  • 1 (14 ½-oz.) can no-salt-added, diced tomatoes, undrained
  • ¼ cup finely chopped onion
  • 1 teaspoon sugar
  • 1 teaspoon ancho powder
  • 2 medium garlic cloves, minced
  • ¼ teaspoon salt
  • 2 corn tortillas (6-inch size), cut into ¼-inch-wide strips
  • 2-4 tablespoons snipped fresh cilantro
  • ¼ cup finely chopped avocado
  • ¼ medium red bell pepper, cut into matchstick-size strips


In slow cooker, stir chicken, corn, broth, tomatoes, onion, sugar, ancho powder, garlic and salt. Cover and cook on low 6-8 hours or on high 3-4 hours. Preheat oven to 350 degrees. On baking sheet, arrange. tortilla strips in single layer. Bake 8-10 minutes, or until crisp. Transfer baking sheet to cooling rack. Let strips stand 15 minutes, or until cool. Transfer to airtight container and set aside. When soup is ready, transfer 1 cup to food processor or blender. Stir in tortilla pieces. Let mixture stand 1 minute. Process until smooth. Stir mixture into soup. Stir in cilantro. Ladle soup into bowls. Sprinkle with avocado, bell pepper and reserved tortilla strips.

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