Slow Cooker Tortilla Soup

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Author Holly Nilsson
Course Chicken, Main Course, Slow Cooker
Cuisine American, Mexican, Tex Mex
This easy tortilla soup is the perfect ‘set it and forget it’ weeknight dinner for the crock pot, I bet most of the ingredients are already in the pantry and fridge! 

Ingredients

  • 6 6-inch corn tortillas cut 1/4-inch strips
  • 1 Tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic large, minced
  • 1 jalapeño diced and seeded
  • 2 teaspoons ground cumin
  • 2 teaspoon chili powder
  • 14 oz crushed tomatoes
  • 1 can rotel
  • 4 cups chicken broth
  • 14.5 oz black beans
  • 1 cup frozen corn
  • 2 chicken breasts
  • 1/4 cup cilantro

Instructions

  • Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
  • Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours. 
  • Shred chicken and add back to the pot. Serve with tortilla strips.
Crispy Tortillas
  • Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt.

Nutrition Information

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