Mexican Tortilla Crock Pot Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 generous servings
  • 6 cups broth
  • 3 cups chopped tomatoes (or canned)
  • ¼ cup fresh cilantro (diced)
  • 1 cup frozen or fresh corn
  • 15 oz. can black beans (rinsed and drained)
  • 1 large onion (sliced)
  • 2 tbsp. butter {omit if not sautéing onions}
  • 2 tbsp. tomato paste
  • ½ tsp. chipotle chili pepper
  • 2 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 2 tsp. chili powder
  • 1 tsp. sea salt
  • 2 cups Chipotle Shredded Chicken(or rotisserie) {omit if vegetarian}
  • Optional toppings: diced green onion, Greek yogurt, cheese, cilantro, avocado etc.)
  1. Add butter to a medium heat skillet. Once melted, add onion and cook for about 8-10 minutes or until onions are translucent and set aside.
  2. Add broth, tomatoes, cilantro, corn, beans, cooked onions, tomato paste and seasoning to the crock pot. Give it at stir and place the pot on top and cook on low for 6-8hrs.
  3. Variations:
  4. You can either serve as is or use the immersion blenderto thicken up the soup. Stir in Greek yogurt to give a creamier vibe, or leave the toppings up to each person!
Recipe by Words Like Honeycomb at