Crockpot Mexican Tortilla Soup - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Crockpot Mexican Tortilla Soup! A quick and easy dinner that is ready in under 40 minutes!
You can cook Crockpot Mexican Tortilla Soup with 25 Ingredients and 7 steps. See the following guide!
Ingredients for Crockpot Mexican Tortilla Soup:
- Soup Base.
- 12 cups stock/broth (i used my Turkey stock recipe).
- 2 lbs tomatoes.
- Seasonings.
- 1/2 tsp ground ginger, soul food seasoning.
- 1/4 tsp cayenne pepper, ground sage, taco seasoning, ceviche.
- seasoning.
- 1/8 tsp all spice.
- 1 1/2 tsp seasoning salt.
- 1 tsp ground black pepper, mrs dash, tortilla seasoning, salt,.
- baking soda.
- 4 sprigs fresh time, destemmed.
- Soup.
- 1 bag frozen corn.
- 6 cloves garlic, minced.
- Frozen black beans, optional.
- 2 onions.
- 1 tablespoon lime juice.
- 4 tablespoons coarsely chopped fresh parsley, cilantro.
- 1 bell pepper.
- 1 lb Meat (chicken or turkey).
- Garnish.
- Cilantro.
- Lime juice.
- Tortilla chips, crumbled.
Step by step how to cook Crockpot Mexican Tortilla Soup:
- Puree whole tomatoes.
- Add soup base to crockpot.
- Chop soup up to bite sizes (bell pepper, onion), add all soup to crockpot.
- Fry ground meat.
- Add seasonings to crockpot, stir.
- Cook on high 3 to 4 hours or on low 6 to 8 hours.
- Serve with garnish.
