Crock Pot Tortilla Soup

Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 6

This crock pot tortilla soup is a pretty easy recipe. A set-and-forget weeknight dinner that requires just simple ingredients to make that you might already have on hand. Serve this soup topped with corn tortilla strips for texture. You can also top this with shredded cheddar cheese or Monterey jack cheese as they melt so well over hot tortilla soup. If desired, you can place a dollop of sour cream and some sliced pepperoncinis or sliced black olives on top. For a bright Mexican flavor, garnish with some chopped cilantro.

Throw this easy weeknight meal together in your crock pot and enjoy a filling, big-in-flavor dish with a variety of colors any time. This Crock Pot Tortilla Soup is super good your entire family will absolutely love this!

Ingredients

2 chicken breasts

3 cloves garlic large, minced

1 tbsp olive oil

1 onion, chopped

1 jalapeño diced and seeded

14 ounces crushed tomatoes

1 can Rotel

2 tsp ground cumin

2 tsp chili powder

4 c. chicken broth

6 6-inch corn tortillas, cut ¼-inch strips

¼ c. cilantro

14 ½ ounces canned black beans, drained and rinsed

1 c. frozen corn

How to make Crock Pot Tortilla Soup

Step 1: In olive oil, cook the onion, garlic, and jalapeno. Transfer to the slow cooker.

Step 2: Then, add the rest of the ingredients except for the tortillas and oil. Set to cook for 4 hours on high.

Step 3: Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and stir.

Step 4: Serve the crock pot tortilla soup right away topped with tortilla chips or with your favorite toppings. Enjoy!

Crispy Tortillas:

In a small pan, heat the oil over medium-high heat. In small batches, add the tortilla chips and fry until crisp. Transfer to paper towels and sprinkle with salt.

Nutrition Facts:

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

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Crock Pot Tortilla Soup

This crock pot tortilla soup is a pretty easy recipe. A set-and-forget weeknight dinner that requires just simple ingredients to make that you might already have on hand. Serve this soup topped with corn tortilla strips for texture. You can also top this with shredded cheddar cheese or Monterey jack cheese as they melt so well over hot tortilla soup. If desired, you can place a dollop of sour cream and some sliced pepperoncinis or sliced black olives on top. For a bright Mexican flavor, garnish with some chopped cilantro.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 4 hrs

Total Time 4 hrs 15 mins

Course Main Course

Cuisine Mexican

Servings 6 people

Calories 340 kcal

Ingredients

  

• 2 chicken breasts
• 3 cloves garlic large minced
• 1 tbsp olive oil
• 1 onion chopped
• 1 jalapeño diced and seeded
• 14 ounces crushed tomatoes
• 1 can Rotel
• 2 tsp ground cumin
• 2 tsp chili powder
• 4 c. chicken broth
• 6 6- inch corn tortillas cut ¼-inch strips
• ¼ c. cilantro
• 14 ½ ounces canned black beans drained and rinsed
• 1 c. frozen corn

Instructions

 

• In olive oil, cook the onion, garlic, and jalapeno. Transfer to the slow cooker.
• Then, add the rest of the ingredients except for the tortillas and oil. Set to cook for 4 hours on high.
• Remove the chicken from the pot and shred it. Return the shredded chicken to the pot and stir.
• Serve the crock pot tortilla soup right away topped with tortilla chips or with your favorite toppings. Enjoy!
• Crispy Tortillas:
• In a small pan, heat the oil over medium-high heat. In small batches, add the tortilla chips and fry until crisp. Transfer to paper towels and sprinkle with salt.