Slow Cooker Tortilla Soup

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Slow Crock Pot Tortilla Soup

This slow cooker tortilla soup is the ultimate cozy dish for a laid-back weekend.

With its mix of spicy, savory, and smoky flavors, it’s the perfect comfort food for chilly nights.

The best part? You just toss everything into the crockpot and let it do all the work.

No need to hover over the stove — it’s truly a “set it and forget it” kind of meal!

If you’re looking for a healthy, flavorful, and easy dinner that’ll satisfy all your cravings,
this tortilla soup is exactly what you need. Get ready for a bowlful of comfort!

For Crock Pot Tortilla Soup

• Corn Tortillas – Cut into strips to create crispy tortilla chips for garnish.
• Olive Oil – For sautéing the onions, garlic, and jalapeño to build flavor.
• Onion – Adds savory depth to the soup.
• Garlic – Brings a rich, aromatic base.
• Jalapeño – Adds a bit of heat and spice to the soup.
• Cumin & Chili Powder – These spices give the soup its signature smoky flavor.
• Crushed Tomatoes – Provide a rich, tangy base for the soup.
• Canned Diced Tomatoes with Chilies – Adds a kick of heat and extra flavor.
• Chicken Broth – Helps to create the soup’s flavorful base.
• Black Beans – Add heartiness and protein to the soup.
• Frozen Corn Kernels – Sweet corn gives the soup extra texture and flavor.
• Chicken Breasts – The protein for the soup, which gets tender and shredded as it cooks.
• Cilantro – Fresh cilantro for garnish and a burst of flavor.

For Crispy Tortilla Strips

• Olive Oil – For frying the tortilla strips until crispy.
• Salt – To season the crispy tortilla strips.

Slow Cooker Tortilla Soup

This easy, comforting tortilla soup is perfect for a "set it and forget it" meal. It's packed with flavor, and most of the ingredients are pantry staples. Let your slow cooker do the work for you!

Print Pin

Course: Main Course

Cuisine: Mexican

Keyword: Slow Cooker Tortilla Soup

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 6

Notes

Ingredients:

• 6 small corn tortillas (6-inch), cut into ¼-inch strips
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 large garlic cloves, minced
• 1 jalapeño, diced and seeded
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 14 ounces crushed tomatoes
• 10 ounces canned diced tomatoes with chilies (such as Rotel)
• 4 cups chicken broth
• 15 ounces canned black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 boneless, skinless chicken breasts
• ¼ cup fresh cilantro, chopped

 

 

Instructions:

1. In a skillet, heat olive oil over medium-high heat. Add the chopped onion, garlic, and jalapeño. Sauté for about 2-3 minutes, until fragrant, then transfer to the slow cooker.
2. Add the crushed tomatoes, diced tomatoes, chicken broth, black beans, corn, cumin, and chili powder to the slow cooker. Stir to combine.
3. Place the chicken breasts in the slow cooker, cover, and cook on high for 4 hours.
4. After 4 hours, shred the chicken using two forks and stir it back into the soup.
5. For the crispy tortilla strips: Heat oil in a small pan over medium-high heat. Fry the tortilla strips in small batches until crispy. Drain on paper towels and sprinkle with salt.
6. Serve the soup with crispy tortilla strips and top with fresh cilantro.

 

Nutrition
Calories: 340 kcal | Carbohydrates: 46g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 783mg | Potassium: 1160mg | Fiber: 11g | Sugar: 5g | Vitamin A: 520 IU | Vitamin C: 31.1mg | Calcium: 113mg | Iron: 4.7mg

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1. Can I prepare the soup ingredients ahead of time?
Yes! You can chop vegetables like onions, garlic, and peppers ahead of time and store them in the fridge. For even more convenience, assemble all the ingredients directly in the crockpot insert, cover, and refrigerate overnight. In the morning, just set it and go!

2. Can I use frozen chicken breasts instead of fresh?
Absolutely. Frozen chicken breasts are a great timesaver. Just be sure the chicken is cooked through before shredding—cooking times may be slightly longer when starting with frozen meat.

3. How can I make the soup spicier?
If you like heat, add diced jalapeños, extra chipotle peppers in adobo, or a pinch of cayenne pepper. Start small and adjust to taste as it cooks.

4. Can I freeze the soup for later?
Yes, this soup freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stovetop. Add extra broth if needed to loosen it up.

5. What toppings can I add to enhance the flavor?
Top it off with your favorites—try shredded cheese, sour cream or Greek yogurt, diced avocado, chopped cilantro, fresh lime wedges, or crunchy tortilla strips. These add texture and fresh flavor to every bowl.

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