corn tortilla strips (store-bought or homemade), sour cream, shredded Monterey Jack cheese, chopped avocado, cilantro
In a slow cooker, combine all ingredients except the toppings.
Cook on low for 8 hours or on high for 3–4 hours.
Add cheese, tortilla strips and other favorite toppings right before serving.
Stove Top Directions: In a large pot, combine all ingredients except the toppings over medium-low heat. Simmer for 20–30 minutes, or until soup is heated through. Ladle into bowls and add cheese, tortilla strips and other favorite toppings.Variation: This slow cooker chicken tortilla soup is more on the brothy side. For a different texture, during the last 30 minutes of cooking in the slow cooker, just add ⅔ cup heavy cream and ⅓ cup sour cream to make the soup nice and creamy!CORN TORTILLA STRIPS: To make homemade corn tortilla strips, slice corn tortillas with a pizza cutter into thin strips. Heat vegetable oil over medium-high heat and flash fry strips in the oil until golden and crispy, 30–60 seconds. Or, toss strips in a bowl with 2 tablespoons vegetable oil and spread in a single layer on a baking sheet. Bake in the oven at 425 degrees F for 8–10 minutes, turning halfway through.