Mexican Tortilla Soup Crock Pot Recipe

March 19, 2023 Post a Comment

Description

There’s nothing better on a chilly winter night than a hot bowl of Mexican Tortilla Soup. This Crock Pot recipe is easy to make, full of flavor and a great way to use up any leftover ingredients you have in your kitchen. The best part is that the soup cooks itself, leaving you the time to focus on other tasks. This Mexican Tortilla Soup is a great way to warm up on a cold night!

Prep Time: 15 minutes

Cook Time: 4-6 hours

Ingredients

2 tablespoons olive oil
1 medium onion, diced
4 cloves garlic, minced
2 tablespoons of chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15 oz) cans diced tomatoes, drained
1 (15 oz) can black beans, drained and rinsed
1 (4 oz) can diced green chiles
4 cups chicken broth
1 cup frozen corn
2 cups cooked and shredded chicken
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/4 cup lime juice
2 cups tortilla chips
1/4 cup shredded cheddar cheese

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper and stir until the spices are combined.

Transfer the mixture to a 6-quart slow cooker. Add the tomatoes, black beans, green chiles, chicken broth, corn, chicken, cilantro, parsley, and lime juice. Stir to combine. Cover and cook on low for 4-6 hours.

When the soup is done, stir in the tortilla chips. Top each serving with shredded cheese. Serve with extra tortilla chips, if desired. Enjoy!

Equipment

Large skillet
6-quart slow cooker
Measuring cups and spoons
Wooden spoon

Notes

This soup can be made with any type of cooked chicken. Rotisserie chicken, cooked chicken breasts, or shredded chicken from a can will all work. You can also substitute cooked beef or pork for the chicken.

This soup can also be made in a large pot on the stove. Heat the olive oil in a large pot over medium heat. Follow the instructions for sautéing the onion and garlic, then add the remaining ingredients. Simmer for 20-30 minutes, stirring occasionally.

Nutrition: Per Serving

Calories: 514 kcal

Protein: 30g

Fat: 20g

Carbohydrates: 57g

Fiber: 10g

Recipe Tips

This Mexican Tortilla Soup is a great way to use up any leftover ingredients you have in your kitchen. Feel free to add any veggies you have on hand. Zucchini, bell peppers, and mushrooms all work well in this soup.

For a spicier soup, add an extra teaspoon of chili powder or a pinch of cayenne pepper. For a milder flavor, reduce the chili powder to 1 tablespoon.

This soup is delicious served with a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime juice. It also tastes great topped with shredded cheese and tortilla chips.

This soup is great for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop.