Slow Cooker Chicken Tortilla Soup (with cheese taquitos!)
Here, in Kentucky, it’s still in the high 90’s most days. It’s unbearable. But, I refuse to wait for weather to catch up with me. As far as I’m concerned, it’s soup season.
Which means, more crock-pot recipes. Can y’all tell I’m obsessed?
Really though, what’s better than a crock pot recipe?
Nothing. Absolutely nothing.
I love a (mostly) hands-off recipe. I love the convenience of being able to dump the majority of the ingredients into a pot and letting it do the work for me. I love the way it allows the flavors to develop during the slow cooking process. I also love the way it makes the house smell like heaven all day long. I work from home, so I especially love to enjoy all the smells while I’m working.
Also, soups and stews are just the epitome of comfort food.
That being said, today I decided to whip up this ultra-hearty tortilla soup. This is a super nostalgic dish for me because it was a favorite of mine as a kid. My mom would often make Ina Garten’s recipe for Mexican Chicken Soup when the weather was cold. It was always a dish I looked forward to.
So, I decided to put my own spin on that recipe and ended up with this delicious concoction. I decided to serve it with cheese taquitos for dipping, because yum. I saw Lauren Toyota pair soup and taquitos on the Hot For Food channel a while back and always thought it was brilliant. So naturally I had to try it. It’s honestly the perfect pairing.
Now, onto the recipe. If you make this, be sure to take a pic and tag me on Instagram @Bitchy_Baker <3
Crock-Pot Chicken Tortilla Soup
Prep Time: 30 Minutes / Cook Time: 4 Hours
1 tablespoon oil
1 medium onion, diced
2 stalks celery, diced
1 medium carrot, shredded
1 bell pepper, diced (I used a green pepper, but use whichever variety you like)
6 cloves garlic, minced
1 jalapeno, minced (optional, remove seems and ribs if you want to reduce the heat)
1 4oz can green chilis, drained
28 oz can crushed tomatoes
4 cups low-sodium vegetable broth
6 corn tortillas, cut into thin strips
2 cups frozen or fresh corn kernels
1 can black beans, drained and rinsed
½ cup cilantro stems (reserve tops for garnish)
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon chipotle chili powder
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons masa harina (optional, see note)
¾ cup grated vegan cheddar, plus more for topping
Juice of 1 lime
1 lb vegan chicken, browned in a skillet with a small amount of oil until slightly crispy (I used Tofurky Slow Roasted Chicken)
Crispy tortilla strips
Grated vegan cheese
Vegan sour cream
1. (See note for dump & go method) Heat the oil in a large skillet over medium-high heat. Add in the onion and sauté until slightly browned around the edges. Add in the celery, carrot, and bell pepper. Sauté until softened and slightly browned. Add in the garlic and jalapeno, sauté until fragrant.
2. Add the sautéed veggies to a crock-pot with all of the remaining ingredients apart from the masa harina, vegan cheese, lime juice, and vegan chicken.
3. Cook on high for 3-4 hours, alternately you may cook the soup on low for 6-8 hours.
4. 20 minutes before serving, stir in the 2 tablespoons of masa harina (optional) and the vegan cheese. Allow to cook for another 10-20 minutes, or until thickened and the cheese has melted into the soup.
5. Right before serving, stir in the lime juice and browned vegan chicken.
6. Serve topped with vegan sour cream, additional grated vegan cheese, fresh cilantro, crispy tortilla strips, lime wedges, and some chunks of fresh avocado.
The Masa Harina serves to thicken the soup. It also adds a deeper corn flavor. This makes the soup very thick, more like a chili than a soup. If you prefer your soup to have a thinner consistency, feel free to omit this ingredient. You can thin it out even more by adding an extra splash or two of vegetable stock.
You can make this recipe a dump & go recipe if you would like. I just like to brown the veggies at the beginning to develop the flavor a bit more. I also like to brown the chicken before adding it at the end, just to improve the texture/flavor. However, you’re welcome to just add it in at the end when you add in the masa harina if you’re pressed for time or if you’re just feeling lazy. It’ll still be delicious.
Neutral-Flavored Oil, for frying
Grated vegan cheese (I used Daiya Cheddar Farmhouse Block
Pour about an inch of oil in a large, flat-bottomed skillet. Heat over medium-high heat. The oil should be around 375 F.
Using a pair of tongs, dip a corn tortilla into the oil for about three seconds before immediately removing it and placing it on a plate lined with paper towels.
Spread out 1-2 tablespoons of shredded cheese onto the center of the tortilla before rolling it up and securing it with a toothpick to keep it closed.
Using the tongs, place the rolled taquito into the oil. Cook for 1-2 minutes, or until the bottom is golden brown. Carefully flip and cook for an additional 1-2 minutes, or until the other side has browned.
Carefully remove from the oil using tongs, place onto a paper-towel lined plate or baking tray to drain the excess oil Sprinkle lightly with salt.
Repeat these steps to make as many taquitos as you desire.
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