Soup · Tested at home

Slow Cooker Tortilla Soup

Name: Slow Cooker Tortilla Soup
Prep time: 20 min
Cook time: 8 h
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 1 medium onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 4 cups chicken or vegetable broth; 1 teaspoon chili powder; 1 teaspoon ancho chili powder; 1 teaspoon ground cumin; 1 tablespoon chopped chipotle peppers in adobo; 1 (15 ounce) can fire roasted tomatoes; 1 (15 ounce) can black beans, drained and rinsed; 1/4 cup chopped fresh cilantro; 1 to 2 tablespoons fresh lime juice; 4 corn tortillas, cut into thin strips; Cooking spray; Avocado, shredded cheese, sour cream, and lime wedges, for serving, optional

This slow cooker tortilla soup is brothy, smoky, and full of peppers, tomatoes, black beans, chipotle, cilantro, and lime. Crisp tortilla strips and your favorite toppings add contrast to a soup that is easy to assemble early in the day.

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Turn up the heat

Let’s cook.

Add the onion, garlic, bell pepper, broth, chili powders, cumin, chipotle, and tomatoes to a slow cooker. Stir to combine.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the vegetables are tender and the flavors have blended.
During the final hour, stir in the black beans. Add the cilantro and lime juice just before serving.
Heat the oven to 400°F. Arrange the tortilla strips on a sheet pan, coat them lightly with cooking spray, and bake for 8 to 10 minutes, turning once, until crisp.
Ladle the soup into bowls and top with the crisp tortilla strips and any other toppings you like.

From Justin’s kitchen

Add cooked shredded chicken during the final hour if you want a heartier version. Refrigerate the soup for up to 4 days and keep the tortilla strips separate.

Slow Cooker Tortilla Soup

Ingredients

Let’s cook.

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