Slow Cooker Tortilla Soup
A warm, comforting Slow Cooker Tortilla Soup that’s easy to make and perfect for chilly evenings. Customize it to your taste with various toppings.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Total Time: 370 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 14 oz can diced tomatoes
- 1 14 oz can black beans, drained and rinsed
- 1 14 oz can corn kernels, drained
- 1 packet taco seasoning
- 6 to 8 cups chicken or vegetable broth
Instructions
- Prepare the vegetables: Open your can of diced tomatoes, black beans, and corn. Drain and rinse the black beans and corn, letting them bask in cool water.
- Mix the flavors: Grab your slow cooker and start layering the goodness—first the diced tomatoes, then the black beans, followed by the corn.
- Add taco seasoning: Sprinkle the taco seasoning over your mixture.
- Pour in the broth: Add the chicken or vegetable broth, and stir gently to mix everything together.
- Cover and cook: Put the lid on your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Serve and garnish: Ladle the soup into bowls and top with tortilla strips, shredded cheese, avocado, cilantro, or lime.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For gluten-free, ensure your taco seasoning is gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 2g
- Sodium: 600mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg