Chicken Tortilla Soup

I've been wanting to try a Chicken Tortilla Soup for a while but there are so many recipes out there I couldn't choose which one to try.  My daughter is visiting this week from Tennessee.  She woke up this morning with all congested and though soup sounded good for dinner. She likes Chicken Tortilla Soup so we just made our own version (to add to the myriads out there) with the ingredients she likes best.

My younger girls had a cross-country race today and we'd arrive back home just in time for dinner.  This soup cooked up nicely in a crock pot so when we got home all we had to do was bake the tortilla strips.  They could have been baked ahead, but I ran out of time before we left. 

My daughter thinks she'd like to try this lightly thickened, but I liked it just like this.  If you like it spicier you could add some cayenne or other hot pepper.

Chicken Tortilla Soup

6 C. chicken broth (canned or made up from water and bouillon)

2-3 C. cooked, diced chicken

2 stalks celery, sliced

1 large onion, diced

1/4 C. green or red pepper, diced, optional

2 cans diced green chili's
1/2 - 1 C. frozen corn

1 tsp. salt

1 tsp. chili powder

2 tsp. minced garlic

1/2 tsp. oregano

Place all of the above ingredients in your crock pot and cook on high for 4 hours or low for 6 hours.  

Serve with shredded mozzarella or shredded pepper jack cheese and baked tortilla strips.

Baked Tortilla Strips

Place a couple of flour tortilla's on a baking sheet.  Spray with cooking spray or brush with butter.   Use a pizza cutter to cut tortilla's in half, and then into strips.   Bake for 8-10 minutes at 375 or until crisp.