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This wonderful soup is an easy, fun and super delicious recipe! Perfect for slow cookers; it'll guarantee smiles all around the table when you serve it!
I know from the reader survey we took last January, that lots of you are slow cooker fans. To be honest, I was never super crazy about preparing meals in a slow cooker. To me, they were great for folks who worked and wanted to come home to a warm meal, but for the most part, I thought they gave somewhat lackluster results. What I didn't realize was, like most things in life, there were a few tricks I needed to learn.
These days, I'm pulling out my slow cooker quite often. And loving it! See what an influence you are on me? A few simple tricks stashed up my sleeve have made all the difference. Though I'm not working outside the home these days, I love taking a bit of prep time in the morning and then enjoying the delicious aromas that fill my house throughout the day.
Speaking of aromas, one of my favorite slow cooker tricks has to do with aromatics. What are aromatics? Good question - aromatics are combinations of vegetables, herbs and spices that are heated in some type of fat. It might be butter, oil, bacon fat, even coconut milk. These aromatics, which are added before other ingredients, provide the foundation for other layers of flavor. The heated oil (or other fat), helps these aromatics release wonderful, fragrant aromas (hence the name) and impart fabulous flavor into soups, stews, sauces, and other dishes.
A classic aromatic combination, originating in France, is called mirepoix. It's usually made up of onions, carrots and celery. Similar (but unique) aromatic flavor bases include soffritto (Italian), sofrito (Spanish), refogado (Portuguese), suppengrün (German) and włoszczyzna (Polish). In the U.S. there's the cajun and creole "holy trinity" which consists of onions, celery, and bell peppers. In each of these examples, the aromatics are sautéed in some type of fat as a base for the rest of the recipe.
So why all this talk about aromatics? Well, it's one of the problems of slow cooker recipes - and one of the reasons those recipes often don't taste as good as their stovetop counterparts. If you take peek at most slow cooker recipes, you'll note that they usually read something like this: "add all the ingredients to the pot, cover and cook for 4-6 hours on high, 6-8 hours on low". That's it. And that's where the flavor problem comes in. No nice, slow sauté of the aromatics to enhance the flavor base. Think of the difference between the aroma of raw onions and garlic (quite sharp and pungent) vs. the enticing aroma as they're cooking. Big difference, right? Although the aromatics in crockpot dishes are definitely cooked, it's not the same as the sauté in oil (or other fat) process, which helps release the flavors.
You could eliminate this problem by first sautéing the aromatics on the stovetop and then transferring them to the slow cooker. Call me lazy, but (to me) this is a pain - it dirties another pot and spatters the cooktop. That sort of defeats the ease of slow cooking.
Is there a better solution? Well, I'm glad you asked! Actually, it wasn't me, but rather the brilliant folks at Cook's Illustrated, who figured it out. Simply "cook" the aromatics in a bit of oil or fat in the microwave for a few minutes before adding them to the slow cooker. There's no mess, no spatter, no dirty pot, simply a small bowl that's easily cleaned in the dishwasher. I love it!
I've been experimenting, and this easy little technique definitely makes a big difference in flavor. Want to find out for yourself? Throw together a batch of this delicious Slow Cooker Black Bean and Chicken Sausage Tortilla Soup. It's a simple prep, pull out your can opener, chop up an onion (I've got an easy "trick" for that too) and combine it in a bowl with garlic, chili powder, cumin, oregano, basil, cilantro* and a splash (dollop) of coconut oil. A short stint in the microwave transforms the raw ingredients into a fragrant (aromatic) base for the soup!
There's one other trick that helps make this South-of-the-Border inspired soup super flavorful. Corn tortillas are thinly sliced, combined with chicken broth and, again, popped into the microwave for a few minutes. The heat helps them break down a bit before they're added to the soup. The slow cooker finishes the process. In the end, no one will guess that it's corn tortillas that add the unique taste, as they will have "melted"  into the broth, giving it a little extra thickness as well.
This soup recipe makes a generous batch, so it's perfect for feeding a crowd. It can be easily halved, although you might be sorry. Leftovers make wonderful lunches and quick meals on the run.
And this is the fun part - the soup can be eaten on its own, but there are lots of possibilities for toppings. I used julienned radishes, avocado slices, cilantro leaves and oven-fried tortilla strips (recipe below). Other ideas are sour cream, Greek yogurt, shredded cheese, green onions, crushed tortilla chips, black olives, diced fresh tomatoes, diced bell peppers... whatever strikes your fancy!
Tired of the same-old-same-old? Pull out the slow cooker and add a little pizzazz and spice to your menu this week with this delicious Slow Cooker Black Bean and Chicken Sausage Tortilla Soup!
- Note: a word on cilantro. Like many other foods, cilantro takes on a totally different flavor profile when it's cooked. I know there are some who have a strong dislike for the taste of cilantro, however, don't skip it! Think of the difference between raw onions and golden, sautéed onions. You might not care to have a big pile of raw onions on your burger or pizza but when sautéed, there's a huge difference. Same with cilantro. I promise that even cilantro haters will love this soup. If you don't believe me, check out some of the comments from readers of our Chicken Tortilla Soup.
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Slow Cooker Black Bean and Chicken Sausage Tortilla Soup
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped, diced small
- 4 medium cloves garlic, finely minced
- 1 tablespoon chile powder
- 2 teaspoons cumin
- 1 tablespooon dried oregano
- 1 teaspoon dried basil
- 2 tablespoon brown sugar
- 6 6- inch corn tortillas
- 12 ounces precooked chicken sausage** sliced in half lengthwise, then cut into ⅓-½-inch slices
- 45 ounces cans black beans, 3 15-ounce cans, drained and rinsed well
- 28 ounces can petite diced canned tomatoes, 2 14-ounce cans
- 14 ½- ounces can crushed tomatoes, 1 14.5-ounce can
- 1 cup roasted red peppers, diced
- 4 cups chicken broth or chicken stock or vegetable broth, divided
- ½ cup finely chopped fresh cilantro
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 14- ounce bag tiny frozen corn, thawed
- For the oven-fried tortilla strips:
- 6 6- inch corn tortillas
- 1 tablespoon coconut oil, melted (you could also use sunflower or canola oil)
Instructions
- Combine coconut oil, onion, garlic, chili powder, cumin, oregano, basil and brown sugar in a medium size microwave-safe bowl. Cover bowl with plastic wrap and place in the microwave . Cook on high power for 1 minute. Remove and stir well. Return to microwave and cook for another 3 minutes on high power. Careful remove plastic wrap (contents of the bowl will be very hot) and transfer aromatic mixture to the slow cooker.
- Rinse bowl. Stack corn tortillas, then cut in in half. Cut each half into thin slices widthwise. Place tortilla slices in the bowl with 2 cups of the chicken broth. Cover bowl with plastic wrap and cook on high power for 5 minutes. Carefully remove plastic wrap (broth will be very hot) and add contents of bowl to slow cooker.
- Add chicken sausage black beans, diced tomatoes, crushed tomatoes, roasted red peppers, remaining broth, cilantro, salt and pepper to the slow cooker. Cook on low for 6-8 hours.
- Add corn, stir well and serve. Top with any of the following: oven-fried tortilla chips, sour cream, Greek yogurt, sliced radishes, sliced avocados, cheese, black olives, jalapeños, queso blanco, cilantro leaves,
- For the crispy oven-fried tortilla chips, preheat oven to 400ËšF and line a sheet pan with foil for easy clean up. Stack corn tortillas and cut in half. Cut into thin strips. I like to cut the lengthwise for longer strips but you can also cut them widthwise. Place on prepared sheet pan and drizzle with the melted coconut oil. Toss carefully but well with your hands until all the strips are coated with oil. Sprinkle with salt and toss once more. Bake for 3 minutes then remove from oven and toss with a tongs or spatula to redistribute. Bake another 4-6 minutes or until tortilla strips are a pale golden brown. Remove from oven and set aside to cool.
Notes
** I really like the chicken sausage from Trader Jo's. It's lean (only 100 calories per sausage with 11g of protein!) and the flavor is delicious. For this recipe I used their Spicy Jalapeño (it's not really super spicy) but any pre-cooked chicken sausage with good flavor will do.
Nutrition
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Hi Chris,
This is simmering away in my slow cooker right now! 🙂 Have you tried freezing this soup? (forgive me if this is in the recipe already and I overlooked it)
Hi DC, yes it freezes well! Enjoy!
Do you have an adaptation of this for preparing it in the pressure cooker? (Instant Pot)
Hi Mary, I think you could make this in the Instant Pot but, since the chicken sausages are already cooked, I would probably cook it for 10 minutes, at the most.
Can I make this on the stovetop and would I have to adjust the directions much?
Yes, you could definitely make this on the stovetop. Just sauté the veggies right in the pan instead of in the microwave. Then add the chicken broth and tortillas, bring to a boil then simmer for 5 minutes. Add the remaining soup ingredients and bring to a boil. Cover and simmer over low heat for 2-3 hours, stirring occasionally.
What size of Slow cooker did you use? Looks delicious...
Thanks!
Hi Su, my slow cooker is 4 quarts. Enjoy!
This was wonderful! Had most of the ingredients and threw it in the instant pot last minute. Worked beautifully. I used freeze dried cilantro and made two minor substitutions for what was on hand that was basically equivalent. We'll make it again.
Try the recipe out today. The flavor and the smell are wonderful. I used everything that was listed. I found the jalapeno sausage from Trader Joe's to be a little more spicier than noted. But really great. Enjoyed making it.
Made this for dinner last night and it was fantastic. Looking forward to leftovers again today. I added a poblano pepper along w/ the onions. Came out delish. Next time I'll add 2 + 1 jalapeño. Also added a can of hominy (try it - you'll love it!). Other than that I stayed true to the recipe. Thanks - this recipe is a keeper!
Hi Chris, This soup looks delicious. I have one question - am I reading it right in the ingredient list that the 2 cans of petite diced tomatoes get pureed? Or could it be that the ingredient is diced tomatoes IN puree?
Thanks for clarifying. Looking forward to making this!
Hi Kathryn, that was actually a typo. I'm happy you noticed it. I took out the word "pureed" as you leave the diced tomatoes as they are. Thanks for pointing that out!
I am not big on cilantro....but......in this soup it is wonderful! Thank you for this recipe and your beautiful work on your blog.
I'm loving your twists on the classic tortilla soup. Sausage adds such a magnificent depth of flavor and I'm also a fan of radishes to garnish!! YUM!
Couldn't live without my slow cooker Chris and your soup sounds amazing! I am always out of gas by 6 pm, and love having dinner prepared for me!
This looks so delicious Chris. I love your new layout and your photos are beyond beautiful!
Yet another delicious reason to bring out my crock-pot and I'll make the full recipe!
I love my slow cooker and use it quite a bit in the winter. I need the convenience of a slow cooker even more in the summer, but my favorite things cooked in the slow cooker are all wintry soups and stews. I learned your tip on aromatics from America's Test Kitchen. What a difference they make to full (as opposed to washed out) flavor! My family loves tortilla soup, so I know this will be a hit. The dissolving tortilla strips has me really curious!
Hi Chris, this soup looks wonderful, the toppings look like they bring the flavor over the top. Also love your tricks, I will be trying both of them for sure. Especially the herb one.
I rarely take out my slow cooker except to slow roast a pork shoulder. Your delightful photos and instructions make me want to try soup now! Love the radish garnish. I can just taste all those wonderful flavors together!
Such a beautiful, hearty soup! Love the crispy strips, especially 🙂 Can't wait to try this.
I don't do a lot of slow cooker dishes, but it's inertia -- just not in the habit of using it. And there's that flavor issue, too. That microwave trick is neat -- I'll have to try that. Anyway, we're eating gallons of soup these days (it's the season!), and this is one I should add to the list. Thanks!
How many does this serve?
Hi Susan, this recipe will easily feed a dozen hungry people 🙂
This recipe will easily convert to the Instant Pot, which I have fallen in love with! Pressure cooker and slow cooker all at the same time, and instead of having to microwave anything (because I tossed ours in 2005), I can sauté the aromatics in the coconut oil in the cooker 🙂 Win, win!
I like all your recipes, but could you divide the "Comments" from the actual "Reviews"?
Hi Ann, I wish it was possible to do that but unfortunately, it's not. The comments just come in chronologically. Usually, after the first week or so, it's reviews rather than just comments. Hope that helps 🙂 Please leave a comment if you try a recipe, as that does really help others decide whether or not to try it. Thanks!
I love a good bowl of tortilla soup, and this looks fab with all those wonderful toppers!
This soup sounds totally up our alley Chris! So nice and hearty. The perfect winter warm up!
I'm going to have to dust off my crockpot one of these days! This looks too good to pass up 🙂 Lovely!
You've given me a good reason to dust off my slow cooker. So many great tips and tricks. And a fabulous, flavorful recipe. I love your garnishes, too!
LOL I am like you, if it requires another pot to stirfry or caramelize the ingredients, then I won't use my slow cooker...your tortilla soup looks great!
Thanks Angie, I'm happy to know it's not just me 🙂
Stunning Chris! I'm loving all the rich colors and textures...and I'm a cilantro lover, so bring it on!
Phil loves black bean soup! and this looks delicious! It would be fun to have a small get together and have people put their own toppings on it! My e-mail has changed to ginnyhartzler@gmail.com
Sorry but am I totally missing the addition & cooking of the chicken sausage?
I love your recipes. Thank you!
Thanks Lori, I've amended the recipe 🙂 Sometimes I'm such a dingbat!
Cooked soap still tastes like soap - staying in my cilantro free zone but will add parsley.
Haha, you might be surprised Stephanie 🙂 It will still be very good with parsley!
Chris, did I miss something -- did not see the chicken sausage on the ingredients or in the recipe. I could not agree with you more about no real flavor crock pot recipes and now you've given me a way to solve that!! Saw you and Scott Sunday at a distance but never got to speak . What a sweet evening of tribute to Bob and Ann!!
Hi Dixie,
I realized that after the post went out. I have amended the recipe. Sorry!
Oh, I wish I would have seen you Sunday night. I would have loved to give you a big hug! It was a very special evening and a beautiful celebration for some very special people!
Kind Regards,
Chris
Hi Chris
Sounds and looks delicious but I don't see the chicken sausage in the recipe????
Hi Toni, it's been added 🙂
This soup looks perfect for these chilly days. I have a question, why do you use flour tortillas to thicken the soup rather than traditional corn? It seems corn would impart more flavor. I a interested in you thoughts. Thank yo for the great blog , I always enjoy it!
That was a typo Charla - and I'm so happy you noticed it. Flour tortillas would not add much flavor but the corn are amazing. I've amended the recipe. Thanks!