Slow Cooker Tortilla Soup
In this wonderful recipe, Mexican flavors are slow cooked for one the ultimate soup recipes. Loaded with beans and corn for that southwest flare that you love, all you have to do is add the ingredients in the slow cooker and wait for the soup to be ready. Zesty and irresistible, you'll love it.
Optional Time Saver: If you’re in a hurry, and need to reduce the cook time to 4 hours, sauté the onions and peppers, in a small amount of olive oil, over medium heat for a few minutes before adding to the mixture.
Preparation Time20 min
Cooking Time7 hr 20 min
Cooking MethodSlow Cooker
- 2 pounds low-fat ground beef
- 2 cups water
- 1 large onion, peeled, chopped
- 1 Serrano chili pepper
- 1 can (15-ounces) chili beans
- 1 can (15-ounces) kidney beans
- 1 can (15.25-ounces) yellow corn
- 2 cans (15-ounces each) tomato sauce
- 1 can (15-ounces) diced tomatoes
- 2 packets taco seasoning
- 4 large torillas
- 1/2 cup vegetable oil
Brown ground beef in skillet over medium heat; drain - set aside. Peel and chop onion; set aside. Slice pepper, reserving seeds; set aside.
Add all ingredients, less tortillas, to 6 quart crock pot and cook on low for 8 hours.
Using a pizza cutter, or sharp knife, slice tortillas into small strips; fry in vegetable oil over medium high heat until lightly golden brown. Drain on paper towel and serve with soup. Pleasant Tastings!