Crock Pot Tortilla Soup

Name: Crock Pot Tortilla Soup
Total time: 255 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 6 small corn tortillas (6-inch, cut into ¼-inch strips); 1 tablespoon olive oil; 1 onion (chopped); 3 cloves garlic (large, minced); 1 jalapeño (diced and seeded); 2 teaspoons cumin; 2 teaspoons chili powder; 14 ounces crushed tomatoes; 10 ounces canned diced tomatoes with chilies (such as Rotel, 1 can); 4 cups chicken broth; 15 ounces canned black beans (drained and rinsed); 1 cup frozen corn kernels; 2 boneless skinless chicken breasts; ¼ cup chopped fresh cilantro

Slow Cooker Tortilla Soup - 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!

⏱️ 255 min 🔪 Prep: 15 min 🔥 Cook: 240 min 📊 Hard ⭐ 5.0 (399) 👁️ 8 views

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Foto: Spend With Pennies

Ingredients

6 servings

6 small corn tortillas (6-inch, cut into ¼-inch strips)
1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (large, minced)
1 jalapeño (diced and seeded)
2 teaspoons cumin
2 teaspoons chili powder
14 ounces crushed tomatoes
10 ounces canned diced tomatoes with chilies (such as Rotel, 1 can)
4 cups chicken broth
15 ounces canned black beans (drained and rinsed)
1 cup frozen corn kernels
2 boneless skinless chicken breasts
¼ cup chopped fresh cilantro

Steps

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.
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.