I have my favorite recipe for tortilla soup, but there is a lot of chopping and stirring involved and today was way too busy for all of that action.  So I made up my own recipe, based on my old standby, but for the slow cooker.  It was very well received by my family (that’s 2 nights in a row…unbelievable!) and there was so much leftover that I could freeze it for another day.


Slow Cooker Tortilla Soup


1 pound all white meat ground turkey

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can Rotel tomatoes

1 small can diced green chiles

1 large (28 ounce) can crushed tomatoes

1 tablespoon homemade taco seasoning

2 teaspoons salt

1 teaspoon pepper

1 box chicken stock

6 corn tortillas

3 tablespoons cilantro


Optional toppings: avocado, shredded cheese, sour cream, tortilla chips, cilantro, limes


Add all the ingredients to the slow cooker except the cilantro and tortillas.  Cook on low for 5-6 hours or longer.  One hour before serving, cut the tortillas into pieces and add to the slow cooker.  Turn it up to high and take off the lid.  The tortillas will thicken the soup.   Add the cilantro and serve with toppings.