This soup couldn’t be easier! Dump it all in the crock pot, let it cook low all day, top with tortilla strips and sour cream for a great weeknight meal the whole family will enjoy!
Even if it’s the heat of the summer, we enjoy soup. It’s seriously my favorite thing. The options are endless, and simple soups like this make busy week nights a breeze. This one I would call a “dump soup.” You just dump it all in the crock pot, turn it on and forget about it!
This recipe is my sister-in-law, Sue’s go to tortilla soup recipe. It seems everyone has their own twist, and I am only all to happy to be the taste tester!
Sue’s recipes starts with pre-cooked chicken breasts, making it a great recipe for left over chicken. Dump cans of tomatoes, black beans, green chilies and a jar of salsa right in the crock pot and let it cook on low all day. Top it with tortilla chips (or strips like I did here,) shredded Mexican cheese and sour cream.
The tortilla soup I grew up on doesn’t have meat. If you haven’t tried it yet, give it a whirl, too. Click the photo above.
Here are a couple of our other Slow Cooker Mexican favorites!
- 4 chicken breasts, cooked and chopped
- 2 (15 oz) cans either Mexican Stewed Tomatoes OR Rotel
- 2 (15 oz) cans Black Beans
- 1 cup salsa
- 1 (4 oz) can green chilies
- 1 (14.5 oz) can tomato sauce
- 1 (14.5) ounce can chicken stock
- Tortilla chips or strips, shredded Mexican cheese and sour cream for serving
I have a great collection of easy weeknight meals here, check it out! Who couldn’t use some tasty and EASY recipes?