Our soup with help you warm right up from the cold fall day!

Cheesy Chicken Tortilla Soup

Prep: 45 minutes
Cook: 4 hours
Serves: 8

  • 1 1⁄2 pounds Open Acres boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 cans (14 ounces each) Our Family less-sodium chicken broth
  • 1 can (10.75 ounces) Our Family tomato purée
  • 1 can (10 ounces) diced tomatoes with green chiles
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 large Open Acres yellow onion, diced
  • 2 cups Our Family frozen corn
  • 3 tablespoons fresh lime juice
  • 2 teaspoons Our Family ground cumin
  • 1 teaspoon Our Family chili powder
  • 1 teaspoon Our Family kosher salt
  • 1⁄4 teaspoon Our Family ground black pepper
  • 8 teaspoon Our Family cayenne pepper
  • 5 (6-inch) Our Family soft corn tortillas
  • 2 cups Our Family shredded Mexican cheese blend
  • Chopped fresh cilantro leaves for garnish
  • Yellow or blue corn tortilla chips for garnish (optional)

1. In 4-quart slow cooker, combine all ingredients except tortillas, cheese, cilantro and chips. Cover and cook on high 4 hours, stirring occasionally. Remove and discard bay leaf.

2. Meanwhile, preheat oven to 375°. Stack tortillas and use a pizza wheel to cut into 1⁄2-inch strips. Place strips on rimmed baking pan. Bake 5 minutes; stir strips and bake 5 minutes longer or until crisp. Ladle soup into bowls. Sprinkle each with cheese and tortilla strips. Serve garnished with cilantro along with tortilla chips, if desired.

Approximate nutritional values per serving (without yellow or blue corn chips): 310 Calories, 15g Fat (5g Saturated), 80mg Cholesterol, 662mg Sodium, 25g Carbohydrates, 3g Fiber, 23g Protein