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
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:
- 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.
- Add the crushed tomatoes, diced tomatoes, chicken broth, black beans, corn, cumin, and chili powder to the slow cooker. Stir to combine.
- Place the chicken breasts in the slow cooker, cover, and cook on high for 4 hours.
- After 4 hours, shred the chicken using two forks and stir it back into the soup.
- 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.
- Serve the soup with crispy tortilla strips and top with fresh cilantro.