Slow Cooker Easy Tortilla Soup Recipe2022-08-09
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.5 g
Trans Fat0 g
Unsaturated Fat31.2 g
Slow cooker easy tortilla soup recipe. Very delicious Mexican soup with tortillas, spices, and vegetables cooked in a slow cooker.
Tortilla soup is a great start for those who are new to slow cookers or would like to try out different recipes for their slow cookers.
The recipe is also modified from a normal tortilla soup recipe, as it has been changed from its original form to be made in a crock pot. The final result of the dish is super delicious and easy enough for anyone to make on a weekday night, with minimal work required.
The Best Part of Making Tortilla Soup in the Slow Cooker is That It’s One Dish Meal
This one-dish meal is a delicious and healthy recipe for everyone. Tortilla soup is a Mexican dish that has been around for centuries. It usually consists of meat, vegetables, and tortillas in a tomato-based broth.
The best part about this one-dish tortilla soup is that it can be made easily in the slow cooker which makes it an easy recipe for anyone to make. This recipe is also healthy and full of flavor which makes it perfect for anyone who wants to eat healthier or needs something quick.
How to Store And Reheat Tortilla Soup
There are a few ways to store tortilla soup. You can make it and eat it right away, or you can store it in the fridge for up to 5 days. You can also freeze the soup for up to 3 months.
The key is to not overfill your crockpot with tortilla soup ingredients. This will cause the soup to spill out of the crockpot and make a mess in your fridge when you try to reheat it later on.
Slow Cooker Easy Tortilla Soup Recipe
You may like as well:
- 2 cans (14½ oz (435 ml) each) low-sodium fat-free chicken broth
- 1 can (14½ oz (435 ml) diced tomatoe, undrained
- 1 can (15 oz (450 ml) spicy chilli beans, undrained
- 4 oz (120 ml) can chopped green chilies, drained
- 3/4 cup chopped yellow onions
- 1 clove garlic, peeled and minced
- 2 teaspoons red wine vinegar
- 1/4 teaspoon crushed red pepper
- 1/4 cup chopped fresh cilantro
- 6 corn tortillas, cut into stips
In a 4-6-quart (4-L) slow cooker, combine all ingredients, except cilantro, salt, and tortillas. Mix well.
Cover the pot and cook on a high-heat setting for 3-4 hours.
Turn off the slow cooker and open the lid. Stir in chopped fresh cilantro and season to taste with salt. Stir well.
Meanwhile, place tortilla strips on a baking sheet. Spray with cooking spray, then toss well. Bake in the preheated (375 F) until crisp, for about 5 minutes.
Ladle the soup into soup bowls. Top with baked tortilla strips. Serve hot.