Slow Cooker Tortilla Soup
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| Slow Cooker Tortilla Soup Recipe |
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!
PREP TIME15 minutes
COOK TIME4 hours
TOTAL TIME4 hours 15 minutes
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
Source:
https://www.spendwithpennies.com/
