Best Slow Cooker Tortilla Soup Recipe
by Ashley Keating
Easy, healthy, and full of great Tex-Mex flavor, this slow cooker tortilla soup recipe is perfect for busy weeknights. If you want to make this vegetarian, add an extra can of black beans instead of the chicken. This soup is a little spicy on account of the chilies.
Best Slow Cooker Tortilla Soup Recipe
Rated 5.0 stars by 1 users
Category
Main Course
Servings
6 servings
Prep Time
10 minutes
Cook Time
240 minutes
Easy, healthy, and full of great Tex-Mex flavor, this slow cooker tortilla soup recipe is perfect for busy weeknights. If you want to make this vegetarian, add an extra can of black beans instead of the chicken. This soup is a little spicy on account of the chilies.
Author: Ashley Keating
Ingredients
- 2 medium onions, diced
- 1 bell pepper (any color), diced
- 3 cloves of garlic
- Olive oil
- 1 pound raw chicken breast
- 1 can diced mushrooms (4 ounces), rinsed well and drained
- 1 cup of corn (frozen and thawed or from a can), rinsed well and drained
- 1 TBSP ground cumin
- 2 tsp chili powder
- 4 cups low-sodium chicken or vegetable broth
- 2 cans diced tomatoes with green chilies (20 ounces total)
- 1 can of black beans, drained and rinsed (15 ounces)
- Juice from half a lime
- 4 corn tortillas
- Optional: toppings including diced avocado, crumbled feta cheese, or cilantro leaves
Directions
- To make the soup:
- (Optional: sauté the onions, peppers, and garlic in olive oil to brown the onions. This should take just a few minutes. This step is optional but will lend more flavor to the final soup. If you skip this step, simply add the veggies and garlic directly to the crockpot.)
- Add all the ingredients except beans, tortillas, and lime juice to a slow cooker. Cook on low for 4-5 hours or on high for 2-3 hours.
- Thirty minutes or less before serving, add the beans. You don’t want them to get mushy, so you just need enough time for them to heat through.
- Shred the chicken breasts with two forks (you can do this in the slow cooker or you can remove them to shred them). Stir the soup together. Add juice from the lime.
- Taste and adjust seasonings as necessary. You may need to add a little salt and pepper or extra lime juice.
- To make the tortilla strips:
- Preheat your oven to 375 degrees. Slice the tortillas into strips. Lay the tortilla strips on a baking sheet and brush lightly with olive oil. Sprinkle with salt. Bake in a 375 degrees oven for about 10 minutes until crispy.
- To serve:
- Scoop hot soup into bowl and top with tortilla strips and optional toppings.
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