Cheesy Chicken Tortilla Soup
1 (11 – 12 ounce) package corn tortillas, cut into ½ inch strips
1 teaspoon fine salt
1 large onion, finely chopped
½ medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and minced
3 cups cooked chicken, chopped or shredded
6 cups chicken broth
1 (14 ½ ounce) can small (petite) diced tomatoes
1 (10 ounce) can diced tomatoes and green chilies
1 tablespoon chili powder, or to taste
2 teaspoons ground cumin, or to taste
½ teaspoon salt
2 cups shredded sharp Cheddar cheese
2 cups frozen corn, thawed at room temperature
Garnishes: shredded sharp Cheddar cheese, sour cream, chopped scallions
In slow cooker, combine onion, bell pepper, jalapeno pepper, chicken, chicken broth, tomatoes, tomatoes with chilies, chili powder, cumin and salt and mix well. Heat on low for 8 – 9 hours.
A half hour before serving, stir in 2 cups Cheddar cheese and corn, stirring to melt cheese.
At the time you put in the cheese and corn, heat vegetable oil (depth of ½ inch) in a heavy sauce pan over medium-high heat.
Fry tortilla strips, in batches, for 2 minutes or until golden brown. Remove to paper towels, sprinkle with salt.
Serve soup in bowls, garnish with fried tortilla strips, cheese, sour cream and scallions.