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As the seasons shift and the weather cools, there's nothing quite like curling up with a warm bowl of soup. Enter the Crockpot Cheesy Chili Tortilla Soup—an inviting blend of comforting flavors that promises to bring warmth to your dining table. This easy-to-make recipe combines hearty ingredients with a creamy twist, making it the perfect choice for family dinners, gatherings, or a cozy night in. The slow cooker method not only simplifies the cooking process but also allows the ingredients to meld beautifully, resulting in a rich and satisfying meal that requires minimal effort.

Crockpot Cheesy Chili Tortilla Soup

Warm up your evenings with a bowl of Crockpot Cheesy Chili Tortilla Soup, the perfect comfort food for cooler days. This hearty recipe combines ground meat, beans, corn, and a creamy cheese blend, all simmered in a slow cooker for maximum flavor with minimal effort. Ideal for family dinners or cozy nights in, this soup not only warms you up but also offers nutritious benefits. Dive into this recipe and savor the delightful mix of comforting flavors that will surely become a favorite in your kitchen.
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Ingredients
  

1 lb ground beef (or turkey)

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

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

1 can (15 oz) corn, drained

1 can (28 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade blend)

4 cups beef or vegetable broth

1 cup sharp cheddar cheese, shredded

1 cup cream cheese, cubed

1 cup tortilla strips (plus extra for garnish)

Fresh cilantro, chopped (for garnish)

Avocado, diced (for garnish)

Squeeze of lime juice (optional)

Instructions
 

In a skillet over medium heat, cook the ground beef (or turkey) until browned. Drain any excess fat and add the meat to the crockpot.

    To the crockpot, add the black beans, kidney beans, corn, diced tomatoes (with juices), onion, garlic, taco seasoning, and broth. Stir to combine all ingredients.

      Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the vegetables are tender.

        About 30 minutes before serving, stir in the cream cheese and cheddar cheese. Allow them to melt and combine well into the soup.

          Taste and adjust seasoning as needed. Add a bit of salt, pepper, or extra taco seasoning, if desired.

            Before serving, stir in the tortilla strips, allowing them to soak up some of the soup while still providing some crunch.

              Serve the soup in bowls topped with more tortilla strips, diced avocado, fresh cilantro, and a squeeze of lime if desired.

                Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8