After-Thanksgiving Tortilla Soup

Tortilla soup is a cold-weather favorite when we’ve got leftover rotisserie chicken or Thanksgiving turkey. . . Its comforting smell greets you when you enter the front door.

You can get even more adventurous by substituting jalapenos or habaneros for the banana peppers, if desired.  Enjoy!


Tortilla Soup

Serving Size: 8 servings


  • 1 pound boneless, skinless chicken breasts, cut into strips OR about 1/1/2 cups cooked, diced chicken/turkey
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 2 banana peppers, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.25 ounce) can reduced-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable cooking spray
  • optional toppings: shredded cheddar cheese, chopped green onions


  1. Place chicken, tomatoes, enchilada sauce, onion, pepper, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet
  4. Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips and optional toppings over soup.
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