Go Back
In the realm of culinary delights, comfort food holds a special place in our hearts. These dishes provide not just nourishment but also a profound sense of joy and warmth, especially during the colder months. When the chill in the air beckons for something hearty and fulfilling, nothing quite compares to a steaming bowl of soup. Among the varied offerings, the Cheesy Chili Tortilla Soup stands out as a quintessential comfort food. This recipe is a delightful fusion of flavors and textures, showcasing cheesy goodness intertwined with a medley of hearty ingredients. It has become a beloved staple in many households, making it an ideal choice for family gatherings, cozy dinners, or even casual get-togethers.

Crockpot Cheesy Chili Tortilla Soup

Discover the ultimate comfort food with Cheesy Chili Tortilla Soup! Perfect for chilly evenings, this dish combines rich flavors and hearty ingredients for a nourishing meal. Each spoonful envelops you in warmth, thanks to tender meat, protein-packed beans, fire-roasted tomatoes, and a melty cheese blend. Easily customizable for various dietary needs, this versatile soup is an ideal choice for family gatherings or cozy nights. Dive into deliciousness and make this a staple recipe in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef or turkey

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

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

1 can (15 oz) fire-roasted diced tomatoes

1 can (10 oz) diced tomatoes with green chilies

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, finely diced

2 cloves garlic, minced

1 cup beef or chicken broth

1 packet taco seasoning

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup Mexican blend cheese

1 cup tortilla strips (store-bought or homemade)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Brown the Meat: In a large skillet over medium-high heat, add the ground beef or turkey. Cook until the meat is browned and fully cooked, about 6-8 minutes. Drain any excess fat, then transfer the cooked meat to a slow cooker.

    Mix in Vegetables: To the slow cooker, add the black beans, kidney beans, fire-roasted diced tomatoes, diced tomatoes with green chilies, corn, diced onion, and minced garlic. Stir to combine all the ingredients evenly.

      Season the Soup: Pour in the beef or chicken broth. Sprinkle the taco seasoning, ground cumin, smoked paprika, along with salt and pepper over the mixture. Stir thoroughly to ensure all the flavors are distributed.

        Cook: Cover the slow cooker with its lid. Cook on low heat for 6-8 hours or on high for 3-4 hours, until the soup is bubbling and the vegetables are tender, allowing the flavors to meld beautifully.

          Add Cheese: About 15 minutes before you are ready to serve, stir in the shredded cheddar cheese and Mexican blend cheese. Mix until the cheeses are melted and create a creamy texture throughout the soup.

            Serve: Ladle the piping hot soup into individual bowls. Top each serving generously with tortilla strips and a sprinkle of fresh, chopped cilantro. Serve lime wedges on the side for an added zesty flavor.

              Enjoy: Dive into your comforting bowl of Cheesy Chili Tortilla Soup, savoring the delightful medley of flavors and comforting textures in every spoonful!

                Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6-8 servings

                  - Presentation Tips: For an attractive display, consider layering the tortilla strips atop the soup right before serving, and add a sprig of cilantro for a pop of color.