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Crock-Pot Tortilla Soup

Kraft Memeber Recipe
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Makes: 8-10 servings Total Time: 8 hr 25 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • Vegetable oil
  • 1 package (11.5-ounce) corn tortillas, cut into 1/2-inch strips
  • 1 teaspoon salt
  • 1 onion, chopped
  • 1/2 small red bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced
  • 3 cups chopped cooked chicken
  • 6 cups chicken broth
  • 1 can (14.5-ounce) petite diced tomatoes
  • 1 can (15.25-ounce) corn
  • 1 can (10-ounce) diced tomatoes and green chilies
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • Garnish: shredded cheese, sour cream
make it
In a Dutch oven, pour vegetable oil to a depth of 1/2 inch. Heat oil to 350°F over high heat on stovetop. Fry tortilla strips, in batches, for 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with salt; set aside.

Combine remaining ingredients except garnishes in a 5-quart slow cooker. Cook on Low for 8 hours.

Top each serving with tortilla strips, cheese, and sour cream, if desired.
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