Want an easy dish to serve for your family Super Bowl party?  Try this tortilla soup — you can start early and put everything in the crockpot until kickoff, or you can do this all on your stovetop in the late afternoon.  You just want to make sure the chicken is well-cooked.


2-3 chicken breasts, cubed

1 10-oz. bag of frozen corn

1 large onion, chopped

2 garlic cloves, minced

1 32-oz. box of chicken broth

1 small can of tomato puree

1 can Ro-Tel tomatoes (chose the spice level based on your preference — I use mild, then adjust the heat level later)

1 tsp. salt

1 tsp. chili powder

1 tsp. cumin

1/8 tsp. ground black pepper

1/8 tsp. ground red pepper

1 bay leaf

4 soft corn tortillas


Combine all ingredients except corn tortillas in a 4-quart saucepan or crockpot.  Cover and cook (about an hour if using stovetop; about 8 hours on low if using crockpot).  Thirty minutes prior to serving, tear tortillas into strips and place into pot.  Stir well.

Remove bay leaf before serving.  Serve with crushed tortilla chips, sour cream, grated cheese, hot sauce, and avocado slices.

This recipe doubles easily.  Yum, yum!

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