Chicken Tortilla Soup/Pic

[Roxy15]

Chicken Tortilla Soup:

 

1-(32-oz.)-Can Chicken Broth

 

2 Cans Diced Tomatoes Or Fire Roasted Tomatoes

 

1 Can Diced Tomatoes With Green Chiles

 

1-(6-oz.)-Can Tomato Paste

 

2 Cups Frozen Corn

 

2 Cups Cooked Chicken

 

1 Tsp. Garlic Powder

 

1/2 Tsp. Cumin

 

1/8 Tsp. Chili Powder

 

10 Corn Tortillas

 

Shredded Cheddar Cheese

 

 

Mix all the ingredients in a large pot or Crockpot.

 

 

Bring it to a boil, then turn it down to simmer while you fix the tortilla strips. Or cook on high in the slow cooker for 4-5 hours.

 

 

For the tortilla strips, cut a stack of 10 tortillas in half. Then slice them into 1/4″ slices.

 

 

Fry in hot oil in a skillet and drain on paper towels.

 

 

Serve the soup with the tortilla strips and shredded cheddar cheese.

 

 

***Add Chopped Avocados On Top-(Opt.)