I am so glad that soup weather is back. In celebration, I’ve been making soup all week – corn chowder, Mexican bean, taco, all the soups I’ve been waiting months for it to be cool enough to eat again. And of course, this tortilla soup made the list. My husband does not share my love of soup, but he actually enjoys this one. 

With a combination of crunchy tortilla chips and the slightly different (and delicious) flavor the lemon pepper and cinnamon give to this soup, it’s different than any other soup I’ve ever made. 

Just a word about the texture. This is actually why my husband likes this soup so much. The rice will sort of continue to soak up liquids the longer it sits, and eventually it will soak up all the liquid and create a sort of rice mush (you can see that in the close-up). We like the soup this way. I add a little water when we heat it up to eat as leftovers, and it’s very hearty. If you don’t like this, you can stop the rice soaking things up by cooking it separately for 10 minutes, then adding it to the cooled soup before storing. The thick soup doesn’t bother us, though, and we love the flavor the rice takes on when it cooks with all the spices. 

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Slow Cooker Tortilla Soup

A hearty, flavorful soup

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 8

Ingredients

• 1 cup uncooked rice not minute rice
• 1 can chicken or 1 chicken breast
• 1 can diced tomateos with chilies
• ½ tsp salt
• ¼ cup dried onion
• 4 chicken bouillon cubes
• 1 tsp lemon pepper
• 1 tsp cilantro
• ½ tsp garlic powder
• ½ tsp cinnamon
• 5 cups water
• tortilla chips

Instructions

• Place all ingredients except for tortilla chips in slow cooker.
• Allow to cook on low for 4-6 hours.
• Serve topped with cheese, sour cream, and crushed tortilla chips.

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