PREP TIME: 15 mins | COOK TIME: 4 hrs | TOTAL TIME: 4 hrs 15 mins | SERVINGS: 6
Set it and forget it. This Slow Cooker Tortilla Soup will make everyone’s weeknight dinner a blast! With most of the ingredients that you might already have in your pantry and fridge, you can no doubt quickly prep this in no time. Made right in your slow cooker, this is by far the best Tortilla Soup I’ve tasted with a huge variety of flavours and colours that will surely blow your mind!
Tender chicken breasts, tomatoes, with a bit of kick from the jalapenos all sitting on a chicken broth base and topped with crispy tortilla strips or tortilla chips. A no-fuss dish that you simply have to add to the slow cooker and set to cook. Easy peasy and the most delicious weeknight meal that’s perfect for everybody!
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Ingredients
6 6” corn tortillas cut ¼” strips
1 tbsp olive oil
1 onion chopped
3 cloves garlic large, minced
1 jalapeño diced and seeded
2 tsp ground cumin
2 tsp chilli powder
14 ounces crushed tomatoes
1 can Rotel
4 c. chicken broth
14 ½ ounce black beans
1 c. frozen corn
2 chicken breasts
¼ c. cilantro
How to make Slow Cooker Tortilla Soup
Step 1: In olive oil, cook the onion, garlic, and jalapeno. When done, add these to the bottom of a slow cooker.
Step 2: To the slow cooker, add in the rest of the ingredients except for the tortillas and oil. Set on high and cook for 4 hours.
Step 3: After 4 hours, shred the chicken using two forks. Add the shredded chicken back to the pot.
Step 4: Enjoy the Tortilla Soup with tortilla strips.
Crispy Tortillas:
Step 1: Heat oil in a small pan over medium-high heat. Working in small batches, add the tortilla strips to the hot oil and fry until crisp. Drain on paper towels when done 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
Ingredients
- 6 6” corn tortillas cut ¼” strips
- 1 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic large, minced
- 1 jalapeño diced and seeded
- 2 tsp ground cumin
- 2 tsp chilli powder
- 14 ounces crushed tomatoes
- 1 can Rotel
- 4 c. chicken broth
- 14 ½ ounce black beans
- 1 c. frozen corn
- 2 chicken breasts
- ¼ c. cilantro
Instructions
Step 1: In olive oil, cook the onion, garlic, and jalapeno. When done, add these to the bottom of a slow cooker.
Step 2: To the slow cooker, add in the rest of the ingredients except for the tortillas and oil. Set on high and cook for 4 hours.
Step 3: After 4 hours, shred the chicken using two forks. Add the shredded chicken back to the pot.
Step 4: Enjoy the Tortilla Soup with tortilla strips.
Crispy Tortillas:
Step 1: Heat oil in a small pan over medium-high heat. Working in small batches, add the tortilla strips to the hot oil and fry until crisp. Drain on paper towels when done and sprinkle with salt.
