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!
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!
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.
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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