Mar 7, 2009

Slow Cooker Delish Tortilla Soup

This is such an easy and delish soup. I call it a dump soup. The hardest part is boiling and deboning the chicken. This has become a family favorite and has been adapted over the years. One more tip, eat the soup right away after you put the chips in it; otherwise, the chips will get soggy.I like to put my chips on top.



  • Chicken (about 2 large breasts) boiled and shredded, Keep the broth*
  • 1 can black beans, undrained (options: 3 bean blend or green pigeon peas - found in the Mexican section)
  • 1 cup frozen corn, OR 1 can corn
  • 2/3 - 1 jar of salsa, (Options:1 can Rotel, undrained, or can of small petite diced tomatoes, undrained)
  • 2 tsp Cumin
  • 2 Tbsp chili powder
  • 21 tbsp dried onions
  • 1 tsp garlic powder
  • 5-10 dashes green jalapeno sauce (hot pepper sauce, optional)
  • 1/8 - 1/4 tsp crushed red pepper flakes, optional
  •  large handful of chopped fresh cilantro, or tsp of dried cilantro, optional but gives it a fresh taste 
  • Salt to taste 
  • Pepper 
  • Shredded Pepperjack or mexican blend cheese
  • Blue Tortilla Chips
  • Dollop of greek yogurt in place of sour cream :)


  1. Boil the chicken in just enough water to cover chicken. Add in 1 Tbsp salt and boil chicken for 30 minutes. Remove chicken from stock; debone and shred chicken. 
  2. Place chicken, chicken stock, beans, corn, salsa, spices, cilantro, hot sauce into Crock-Pot. Allow soup to sit on low for 4 - 6 hours to develop flavors. This can also be cooked on the stove - simmer gently for an hour. 
  3. To serve: ladel soup into bowl, sprinkle with pepperjack or mexican blend cheese; add slightly broken up chips on top and then Eat right away so the chips stay crisp! 

*Make stock stronger by adding in onion, celery, carrot, garlic, tomato scraps. When prepping vegetables for other recipes, place trash unused portions of vegetables into a freezer bag and use when you are ready to make stock.

Another variation is to puree a few roasted red and green peppers, (pablano or other similar peppers) a jalapeno, garlic, and onion and then add this puree to your Crock-Pot. It gives it a wonderful depth of flavor. 

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