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Crockpot Cheesy Chili Tortilla Soup is a delightful dish that strikes a perfect balance between comfort and flavor. This recipe combines the rich, hearty elements of chili with the creamy goodness of cheese, all while featuring the crunch of tortilla strips. It’s a dish that’s not only satisfying but also invites warmth and coziness, making it an ideal meal for chilly evenings or lively gatherings. The allure of this soup lies in its ability to cater to varying tastes, ensuring that everyone at the table finds something to love.

Crockpot Cheesy Chili Tortilla Soup

Discover the comforting and flavorful Crockpot Cheesy Chili Tortilla Soup, an easy recipe perfect for chilly evenings or gatherings. This delicious soup combines hearty ground meat, protein-packed beans, and vibrant veggies layered with creamy cheese and crunchy tortilla strips. With just a few steps and minimal effort, enjoy a warm, satisfying meal that caters to various tastes and dietary preferences. Transform your dinner routine with this cozy dish that everyone will love!
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Ingredients
  

1 lb ground beef (or ground turkey)

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

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

1 can (15 oz) corn kernels, drained

1 can (28 oz) diced tomatoes with green chilies

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or use your favorite homemade blend)

4 cups beef broth or vegetable broth

1 cup sharp cheddar cheese, shredded

1 cup cream cheese, cut into cubes

1 cup tortilla strips (reserve extra for garnish)

Fresh cilantro, chopped (for garnish)

1 avocado, diced (for garnish)

Lime wedges for squeezing (optional)

Instructions
 

In a medium skillet, heat over medium heat and add the ground beef (or turkey). Cook until browned, breaking it apart with a spoon as it cooks. Once browned, drain any excess fat and transfer the meat to your crockpot.

    In the crockpot, add the drained and rinsed black beans, kidney beans, corn, diced tomatoes (with their juices), diced onion, minced garlic, taco seasoning, and broth. Stir everything together until well combined.

      Secure the lid on your crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking allows the flavors to meld and the vegetables to become tender.

        About 30 minutes before you plan to serve, stir in the cubed cream cheese and shredded cheddar cheese. Mix well, allowing the cheeses to melt and incorporate into the soup, creating a creamy texture.

          Taste the soup and adjust the seasoning to your preference. If it needs more flavor, feel free to add a pinch of salt, pepper, or extra taco seasoning.

            Just before serving, mix in the tortilla strips, which will absorb some of the broth while still maintaining a delightful crunch.

              Ladle the steaming soup into serving bowls. Top each bowl with additional tortilla strips, diced avocado, and a sprinkle of fresh cilantro. If desired, add a squeeze of lime for a refreshing touch.

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

                  - Presentation Tips: Garnish each bowl with a few extra cilantro leaves and tortilla strips for visual appeal. Consider serving with lime wedges on the side, allowing guests to customize their flavor!