Articles & Recipes

Tuesday Tortilla Soup

October 12, 2018

Quick to assemble — ideal for mad midweek mornings. Comfort food at its best. It cooks all day; just add the finishing touches when you get home.

Ingredients Makes 4 servings

3 cloves garlic, minced 3
1 large onion, finely chopped 1
1 can (28 oz/796 mL) diced tomatoes, with juice 1
2 cups chopped cooked chicken 500 mL
1 cup corn kernels (no need to thaw if frozen) 250 mL
1 tbsp ground cumin 15 mL
1 tbsp dried oregano 15 mL
Salt and pepper
4 cups chicken broth 1 L
2 cups crushed corn tortilla chips, divided 500 mL
1 tbsp chopped fresh cilantro 15 mL
1 tsp chipotle chile powder (see Tip) 5 mL
2 tbsp freshly squeezed lime juice 30 mL
Shredded Tex-Mex cheese blend or Cheddar cheese
Sour cream


  1. In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp (2 mL) salt, 1⁄4 tsp (1 mL) pepper and broth. Cover and cook on Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro.
  2. In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are softened and soup is thickened. Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream.
Jars of chipotle chile powder are available in most supermarkets. The reddish-brown powder is made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to soups, stews and chilis. Regular chili powder can be substituted if you prefer to not have a smoky flavor.


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