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Crock-Pot Tortilla Soup
Crock-Pot Tortilla Soup

Crock-Pot Tortilla Soup

8 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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 teaspoon s ground cumin
1/2 teaspoon salt
Garnish: shredded cheese, sour cream
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Let's Make It
1
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.
2
Combine remaining ingredients except garnishes in a 5-quart slow cooker. Cook on Low for 8 hours.
3
Top each serving with tortilla strips, cheese, and sour cream, if desired.
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