Slow Cooker Tortilla Soup
Craving a cozy, flavorful meal with minimal effort? This Slow Cooker Tortilla Soup is your perfect solution! Just toss everything in the pot, let the slow cooker work its magic, and in a few hours, you'll have a hearty, delicious soup that's as easy to make as it is to enjoy.
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Servings: 6 servings
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Ingredients:
- 6 small corn tortillas (6-inch), cut into ¼-inch strips
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 large garlic cloves, minced
- 1 jalapeño, diced and seeds removed
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 14 ounces crushed tomatoes
- 10 ounces canned diced tomatoes with chilies (such as Rotel)
- 4 cups chicken broth
- 15 ounces canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- 2 boneless, skinless chicken breasts
- ¼ cup fresh cilantro, chopped
Instructions:
- Cook the Aromatics:
- In a pan, heat olive oil over medium heat.
- Add the chopped onion, minced garlic, and diced jalapeño, and cook until softened, about 3-4 minutes.
- Once done, transfer them to the slow cooker.
- Add the Ingredients to the Slow Cooker:
- Add the remaining ingredients (excluding the tortillas and olive oil) to the slow cooker.
- Cover and cook on high for 4 hours.
- Shred the Chicken:
- Once the chicken is cooked through, shred the chicken breasts and return them to the soup.
- Stir to combine.
- Prepare the Crispy Tortilla Strips:
- Heat olive oil in a small pan over medium-high heat.
- Fry the tortilla strips in small batches until they’re crisp and golden.
- Remove them from the oil and drain on paper towels, seasoning them with a pinch of salt.
- Serve the Soup:
- Serve the soup hot, topped with the crispy tortilla strips and chopped cilantro for garnish.