Slow Cooker Tortilla Soup

loosely adapted from Cowgirl Chef by Ellise Pierce


1 yellow onion, cut into eight wedges
8 cloves of garlic, in skins
6 small corn tortillas
2 canned chipotle peppers (2 PEPPERS from one can, not 2 cans) in adobo (FOR LESS spicy only use ONE pepper)
1 28-ounce can of whole tomatoes with juices
4 cups low-sodium chicken or veggie stock
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper

For serving:

1 ripe avocado
2 cups shredded Mexican cheese blend
2 cups tortilla chips


1. Preheat your broiler. Line a baking sheet with parchment paper, spread the garlic and onions over it and toss them with 1 teaspoon olive oil. Broil the onions until they begin to char around the edges, about 10 t0 15 minutes.

2. Place the tortillas directly on the oven rack beneath the onions and allow them to broil for the same amount of time, or until they crisp up and brown slightly. IF you do these steps separately decrease the broiling time for the tortillas. They will brown more quickly when directly under the broiler.

3. All the garlic to cool slightly, then squeeze it out of its skins. Add all the garlic, onions, tomatoes, chipotle pepper(s), chicken stock, salt and pepper to the slow-cooker. Then break the crispy tortillas into small pieces and stir them in as well. Use an immersion blender to smooth out the soup until it is just a lightly chunky consistency. If you don’t have an immersion blender you can easily process the mixer in a food processor or blender.

4. Cook the soup on low heat for 5 to 6 hours. Serve with sliced avocado, cheese, and tortilla chips!

Naptime Notes

Naptime Recipe Serving ideas

If you want to add chicken feel free to add about of a pound of shredded cooked chicken when you begin cooking. It will make for a terrific hearty soup! You can also add cilantro at the end if you choose. Sadly, my cilantro is gone for the season so I was unable to do so.

Naptime Stopwatch

30 minutes prep time, 5 to 6 hours cook time

Naptime Reviews

My husband declared this a new regular in our slow-cooker soup rotation. I feel we’ll be visiting that rotation a lot this winter!

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