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There's something undeniably comforting about a steaming bowl of slow-cooked soup. As the weather turns cooler, many of us find solace in hearty meals that not only nourish the body but also warm the soul. One such dish that has gained popularity in homes across the country is the Slow-Cooked Cheesy Chili Tortilla Soup. This delightful recipe brings together a medley of flavors and textures, offering a satisfying meal that is perfect for family dinners or cozy nights in.

Crockpot Cheesy Chili Tortilla Soup

Warm up your evenings with this Slow-Cooked Cheesy Chili Tortilla Soup! This comforting dish combines ground beef or turkey, hearty beans, and spices to create a flavorful meal that's easy to prepare. Perfect for busy weeknights, just toss your ingredients into the slow cooker and let it do the work. Top it off with creamy cheese, crispy tortilla strips, and fresh garnishes for a satisfying finish. It's a delightful way to nourish your family and enjoy cozy nights in.
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can corn, drained

1 (15 oz) can diced tomatoes with green chilies

2 cups low-sodium beef or chicken broth

2 tbsp chili powder

1 tsp cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 cup shredded cheddar cheese (plus more for topping)

1 cup heavy cream

6 corn tortillas, cut into strips

Fresh cilantro, for garnish

Avocado, diced (optional)

Lime wedges, for serving

Instructions
 

Brown the Meat: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess fat, then transfer the meat to the crockpot.

    Add Vegetables and Beans: To the crockpot, add the diced onion, minced garlic, black beans, kidney beans, corn, and diced tomatoes with green chilies.

      Season: Pour in the beef or chicken broth and sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine all ingredients.

        Cook: Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the soup is hot and the flavors have melded.

          Cream and Cheese Time: Approximately 30 minutes before serving, stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt into the soup, stirring occasionally.

            Prepare Tortilla Strips: In a separate pan, lightly fry or bake the tortilla strips until they are crispy. This can be done by spraying them with olive oil and baking at 400°F (200°C) for about 10 minutes until golden.

              Serve: Ladle the cheesy chili tortilla soup into bowls, topping with additional shredded cheese, crispy tortilla strips, and fresh cilantro. Add diced avocado and a squeeze of lime juice if desired.

                Enjoy! Serve this hearty soup warm with extra lime wedges on the side for an added zing!

                  Prep Time, Total Time, Servings:

                    15 minutes | 7 hours | 6 servings