tortilla soup in a white bowl


Serves 6-8


1 lb Chicken breast

6 C. Chicken stock

1 – 15oz Can of corn or small package of frozen corn

1 – 15os Can of diced tomatoes

½ tsp Cumin

½ C. Yellow onion, diced

1 – 15oz Can of black beans, drained and rinsed

1 – Small can of diced green chili’s

3 Cloves of garlic, minced

1 tsp Chili powder

2 tsp Salt

1 tsp Black pepper


Monterey jack cheese or pepper jack, shredded

Corn tortillas, cut into strips and baked until crispy. (I make these the night before but you can do them while the soup is cooking as well. Cut tortillas into strips with a pizza cutter and arrange on a baking sheet that’s lined with parchment. Bake in a 350 degree oven for 30 minutes or until strips are crispy.)

2 Avocados, diced

½ C. Fresh cilantro


In a slow cooker pot, add all the ingredients EXCEPT the items for garnish. Cook on low for 6-8 hours or high for 3-4 hours. When the soup is done, shred the chicken with two forks. Ladle the soup into bowls and add the cheese, tortilla strips, avocado and cilantro.