Crock Pot Southern Living Style Tortilla Soup
Experience the rich, comforting flavors of the South with this Crock Pot Southern Living Style Tortilla Soup, a slow-cooked masterpiece perfect for cozy nights. Packed with tender shredded chicken, fire-roasted tomatoes, hearty black beans, and zesty spices like chili powder and cumin, this soup strikes a perfect balance of smoky and savory. The addition of fresh lime juice and chopped cilantro brightens every spoonful, while crispy, golden tortilla strips add the ideal crunch. With minimal prep and the convenience of slow cooking, this easy-to-make recipe is perfect for busy days. Customize your bowl with toppings like creamy avocado, melty cheese, or a dollop of sour cream for a dish that’s as versatile as it is delicious. A true Southern-inspired comfort food, this tortilla soup is bound to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups cooked shredded chicken (rotisserie or homemade)
- 6 cups chicken broth
- 1 15-ounce can fire-roasted diced tomatoes (with juice)
- 1 15-ounce can black beans (drained and rinsed)
- 1 cup frozen corn
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 1 jalapeño (seeded and diced)
- 2 teaspoons chili powder
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh cilantro (chopped)
- 1 lime (juiced)
- 6 corn tortillas (cut into strips)
- 2 tablespoons vegetable oil
- optional toppings (shredded cheese, avocado, sour cream, etc.)
Instructions
Prepare the ingredients: Shred the chicken, drain and rinse the black beans, chop the onion, mince the garlic, and dice the jalapeño.
In the crock pot, combine the shredded chicken, chicken broth, diced tomatoes (with juice), black beans, frozen corn, chopped onion, minced garlic, and diced jalapeño.
Add the chili powder, ground cumin, paprika, salt, and black pepper. Stir well to ensure everything is evenly mixed.
Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally to ensure the flavors distribute evenly.
About 30 minutes before serving, stir in the chopped fresh cilantro and the juice of 1 lime for a fresh pop of flavor.
Prepare the tortilla strips: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the tortilla strips in batches and fry until golden and crisp. Remove and drain on a paper towel-lined plate.
Serve the soup hot in bowls. Top with the crispy tortilla strips, shredded cheese, avocado slices, sour cream, or any toppings of your choice.
Nutrition Facts
Calories |
3046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 7241 mg | 315% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 35.3 g | ||
| Protein | 292.5 g | 585% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 818 mg | 63% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 5959 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
