Slow Cooker Easy Tortilla Soup Recipe
- Cuisine: Mexican
- Course: Main Dish, Soup
- Skill Level: Beginner
-
Add to favorites
- Yield: 6 servings
- 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
Related Recipes:
-
Air Fryer Golden Potato Croquettes Recipe
-
Air Fryer Lamb Meatballs with Tomato Sauce
-
Air Fryer Cabbage and Pork Gyoza Recipe
-
Air Fryer Tangy Honey-Glazed Duck Recipe
-
Air Fryer Turkey Mushroom Meatballs Recipe
Nutritional Info
This information is per serving.
-
Calories
130 -
Fat
5 g -
Saturated Fat
1.5 g -
Polyunsaturated Fat
31.2 g -
Cholesterol
30 mg -
Sodium
660 mg -
Carbohydrate
11 g -
Fiber
3 g -
Protein
10 g
Slow cooker easy tortilla soup recipe. Very delicious Mexican soup with tortillas, spices, and vegetables cooked in a slow cooker. Are you looking for more easy and tasty slow cooker recipes? We have a very large collection of them, please check it out- Slow Cooker Recipes
Slow Cooker Easy Tortilla Soup Recipe
You may like as well:
Slow Cooker Oxtail Barley Soup
Slow Cooker German Potato Soup
Slow Cooker Chicken Meatball Soup
Slow Cooker Chunky Chicken Soup
Ingredients
- 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
- salt
- 6 corn tortillas, cut into stips
Method
Step 1
In a 4-6-quart (4-L) slow cooker, combine all ingredients, except cilantro, salt, and tortillas. Mix well.
Step 2
Cover the pot and cook on high-heat setting for 3-4 hours.
Step 3
Turn off the slow cooker and open the lid. Stir in chopped fresh cilantro and season to taste with salt. Stir well.
Step 4
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.
Step 5
Ladle the soup into soup bowls. Top with baked tortilla strips. Serve hot.
