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As the temperatures begin to drop and the days grow shorter, there's nothing quite like a warm bowl of soup to provide comfort and nourishment. The aroma of a hearty soup simmering on the stove can evoke memories of family gatherings, cozy evenings, and the simple joy of a delicious meal. Among the myriad of soup options available, Slow-Cooked Cheesy Chili Tortilla Soup stands out as a perfect blend of flavors and textures that not only warms the soul but also satisfies the palate.

Crockpot Cheesy Chili Tortilla Soup

Warm up your chilly evenings with a bowl of Slow-Cooked Cheesy Chili Tortilla Soup, a comforting dish that's sure to delight the whole family. This recipe features a savory blend of ground beef or turkey, hearty beans, sweet corn, and a creamy finish of cheddar cheese. The slow cooker enhances the flavors, making it not just delicious but easy to prepare. Top with crispy tortilla strips and enjoy a nutritious meal that's perfect for 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 sweet 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 ground cumin

1 tsp smoked paprika

Salt and freshly ground black 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

1 ripe avocado, diced (optional)

Lime wedges, for serving

Instructions
 

Brown the Meat: In a skillet over medium heat, add the ground beef or turkey. Cook, breaking it apart with a spatula, until it is browned and fully cooked through, about 6-8 minutes. Once done, drain any excess fat and transfer the meat to the crockpot.

    Add Vegetables and Beans: In the crockpot, combine the browned meat with the diced onion, minced garlic, black beans, kidney beans, sweet corn, and diced tomatoes (including juices) with green chilies.

      Season: Pour in the beef or chicken broth, then add the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to ensure all ingredients are evenly mixed.

        Cook: Cover the crockpot with the lid and set it to cook on low for 6-7 hours or on high for 3-4 hours. The soup should be heated thoroughly, and the flavors will have melded beautifully.

          Cream and Cheese Time: About 30 minutes before you plan to serve the soup, stir in the heavy cream and the shredded cheddar cheese. Continue to stir occasionally to help the cheese melt evenly into the soup for that extra creaminess.

            Prepare Tortilla Strips: While the soup is finishing, prepare the tortilla strips. In a separate pan, you can either lightly fry them in a bit of oil until golden and crispy or bake them by spraying with olive oil and placing them in a preheated oven at 400°F (200°C) for around 10 minutes.

              Serve: Once the soup is ready, ladle it into bowls. Top each serving with extra shredded cheese, crispy tortilla strips, and fresh cilantro. If desired, add diced avocado on top and finish with a squeeze of fresh lime juice for brightness.

                Enjoy! Serve this comforting and hearty soup warm, with extra lime wedges on the side for a zesty kick!

                  Prep Time, Total Time, Servings:

                    15 minutes | 7 hours | 6 servings