Okay, friends, let’s talk about comfort food! You know, those meals that just hug you from the inside out? Well, I’ve got the BEST one for you: my ridiculously easy and oh-so-creamy Slow-Cooker Creamy Tortilla Soup. Seriously, this recipe is a lifesaver on busy weeknights, and it’s the perfect way to warm up when the weather gets chilly. You just toss everything in the slow cooker, and *poof* – dinner’s done!
I remember growing up, my mom used to make tortilla soup all the time. It was the only way to get us kids to eat our veggies! But this version? This is the one I make now, and it’s even better, if I do say so myself. It’s got that wonderful creamy texture with a little bit of a kick makes me and my family come running to the dinner table!
Why You’ll Love This Slow-Cooker Creamy Tortilla Soup
Okay, let me tell you – this soup is a game changer! Trust me, you’re going to fall head over heels for it. Here’s why:
- Ridiculously Easy: Seriously, you just dump everything in and let the slow cooker do its thing. Minimal effort, maximum flavor!
- Crazy Flavorful: It’s got that perfect blend of savory and spicy, with a creamy, dreamy texture that’ll make your taste buds sing.
- Perfect for Busy Weeknights: Who has time to slave over a hot stove after a long day? This recipe is ready when you are.
- Customizable: Want to add more heat? Go for it! Need a vegetarian option? Easy peasy!
Honestly? It’s just plain delicious and is guaranteed to become a family favorite!
Ingredients for the Best Slow-Cooker Creamy Tortilla Soup
Alright, let’s gather our goodies! You won’t believe how simple these ingredients are. I bet you already have most of them in your pantry and fridge. Here’s what you’ll need to make my super-delicious Slow-Cooker Creamy Tortilla Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained (make sure to give those beans a good rinse!)
- 1 (15 ounce) can corn, drained (I like to look for the fire-roasted kind, but any will do!)
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained – the juice is important!
- 1 teaspoon chili powder (adjust to your spice preference!)
- 1/2 teaspoon cumin
- Salt and pepper to taste – always season as you go!
- 1 cup cooked chicken, shredded (optional – but it’s yummy!)
- 1/2 cup heavy cream (this is where the magic happens, folks!)
- Tortilla chips, for serving (the crunchy kind!)
- Shredded cheese, for serving (cheddar, Monterey Jack, or a blend is great)
- Sour cream, for serving (a dollop on top is a MUST!)
See? Nothing too crazy! Now, let’s get cooking!
Step-by-Step Instructions: Making Slow-Cooker Creamy Tortilla Soup
Okay, friends, let’s get down to business! This soup is so easy, it practically makes itself. You’ll be amazed. Just follow these simple steps, and you’ll be enjoying a big bowl of comfort in no time. Ready? Let’s go!
Preparing the Vegetables
First up, we gotta get those veggies ready! Heat that olive oil in a skillet over medium heat. Now, toss in your chopped onion and cook it until it softens up, which is usually about 5-7 minutes, stirring occasionally. Next, add the minced garlic and chopped bell pepper, and cook for just a few minutes longer until they start to soften as well. Be careful not to burn the garlic! It goes from fragrant to burnt in a second, trust me, I’ve done it!
Combining Ingredients in the Slow Cooker
Now comes the fun part: dumping everything into the slow cooker! So, take that onion and bell pepper mixture and transfer it right in. Then, add those rinsed and drained black beans and corn – yes, make sure you drained them. Next, pour in the vegetable broth and the can of diced tomatoes (juice and all!). Don’t forget the chili powder and cumin, plus a good pinch of salt and pepper. Give it all a good stir to combine everything. That’s it so far! If you’re using the chicken, go ahead and add it in now.
Cooking and Finishing the Slow-Cooker Creamy Tortilla Soup
Okay, it’s time to cook! Place the lid on the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s ready when the flavors have melded, and everything is tender. Now, the grand finale! About 15 minutes before serving, stir in the heavy cream. This is what makes it so darn creamy and delicious! Give it all one last stir, and let it heat through. Careful, it will be HOT! Serve immediately with your favorite toppings!
Tips for Success: Perfecting Your Slow-Cooker Creamy Tortilla Soup
Want to make sure your Slow-Cooker Creamy Tortilla Soup is absolutely perfect? Here are a few secrets I’ve learned over the years! First, taste, taste, taste! Before you add the cream, taste the broth and adjust the spices to your liking. I usually add a pinch more chili powder or cumin, depending on my mood!
If you find the soup is too thick, add a little more vegetable broth, a quarter cup at a time. If it’s too thin, you can mash some of the beans with a fork to help thicken it up (but don’t overdo it!). Finally, don’t skimp on the toppings – they really take this soup over the top! You’ll want all the crunch and creaminess, so pile it on!
Variations to Spice Up Your Slow-Cooker Creamy Tortilla Soup
Okay, so you think this soup is great as is? Well, let me tell you, we can spice things up even more! I’m always messing with my recipes, and this one is no exception.
First off, add some heat! Toss in a diced jalapeño or a pinch of cayenne pepper with the other spices. For a different flavor profile, try adding some fire-roasted tomatoes. You could also swap the black beans for pinto beans, or add some corn. Try adding some fresh cilantro and a squeeze of lime juice at the end, too! Trust me, it’s amazing.
Serving Suggestions for Slow-Cooker Creamy Tortilla Soup
Okay, so you’ve made this incredible soup, now what?! Well, the best part, in my opinion, is all the fun toppings! But here’s what else I love serving with my Slow-Cooker Creamy Tortilla Soup:
- Some crusty bread for soaking up all the deliciousness.
- A simple side salad with a zesty lime vinaigrette.
- Maybe some cheesy quesadillas for dipping!
But honestly? The soup is so good, it’s pretty perfect all on its own!
Make-Ahead & Freezer Tips for Slow-Cooker Creamy Tortilla Soup
So, you want to get ahead of the game? I completely understand! Life gets busy, and having a delicious meal ready to go is such a win. The good news? My Slow-Cooker Creamy Tortilla Soup is fantastic for make-ahead cooking. You can easily prep this in the morning before you go to work, leaving you with less to do when you get home!
You can also freeze this soup! Let it cool completely, then ladle it into freezer-safe containers or zip-top bags. Make sure to leave some room at the top because it expands when it freezes! It’ll keep in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight, then reheat on the stovetop or in the microwave. It’s truly a time-saver!
Nutritional Information for Slow-Cooker Creamy Tortilla Soup
Okay, friends, I know you’re probably curious about the nutritional info! Just remember that this information is an estimate, okay? It can change depending on the brands and ingredients you use, and how much you load up on toppings (which, let’s be honest, is the best part!). I’ve provided the estimates based on my general recipe, using average values.
Frequently Asked Questions About Slow-Cooker Creamy Tortilla Soup
Okay, I know you’re probably brimming with questions, so let’s get to them! Here are a few things I get asked all the time about my Slow-Cooker Creamy Tortilla Soup.
Can I make this soup in the Instant Pot?
You betcha! You totally can adapt this recipe for an Instant Pot if you’re in a hurry. You’ll want to saute the onion, garlic, and bell pepper directly in the Instant Pot using the “Saute” function, then add all the other ingredients and cook on high pressure for about 8-10 minutes. Quick release the pressure, stir in the cream, and you’re good to go!
How can I make this soup spicier?
Oh, you want a kick, huh? I love that! You can definitely add some heat by including a diced jalapeño with the other veggies. For even more spice, add a pinch of cayenne pepper, or use a can of fire-roasted tomatoes with green chilies. Or, if you’re a real heat seeker, add some hot sauce at the end! Carefully though, it splatters!
What if I don’t have heavy cream?
If you don’t have heavy cream, no sweat! You can substitute the heavy cream with sour cream, or even some plain Greek yogurt. It won’t be quite as rich, but it’ll still be delicious and creamy! Just add it at the end, just like you would the heavy cream, and give it a good stir!
Print
Slow-Cooker Creamy Tortilla Soup
- Total Time: 6 hours 15 min
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Make this easy and flavorful slow-cooker tortilla soup. It’s perfect for a weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked chicken, shredded (optional)
- 1/2 cup heavy cream
- Tortilla chips, for serving
- Shredded cheese, for serving
- Sour cream, for serving
Instructions
- Heat olive oil in a skillet. Add onion and cook until softened. Add garlic and bell pepper, cook for a few minutes.
- Transfer the onion mixture to a slow cooker. Add black beans, corn, vegetable broth, diced tomatoes, chili powder, cumin, salt, and pepper.
- If using, add the cooked chicken.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in heavy cream before serving.
- Serve with tortilla chips, shredded cheese, and sour cream.
Notes
- You can adjust the spices to your liking.
- For a vegetarian version, omit the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 40mg
Keywords: tortilla soup, slow cooker, creamy soup, chicken soup, easy recipe