Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot)

Slow cooker chickpea tortilla soup which can be assembled ahead of time and stored in the fridge or freezer! A great way to stay out of the kitchen this summer.

It's finally warm and yet here I am...eating soup. But somehow this slow cooker chickpea tortilla soup doesn't feel like a very wintery soup to me...Mexican flavors always remind me of the summer for some reason!

I'm thinking ahead though...to the fall, when I'm going to be holding a newborn baby 24/7 and I remember it all too well. You *think* you're going to have time to throw something together for dinner, when in reality, it feels like the equivalent of climbing a mountain.

I can remember after Kai was born, the first time I bragged to Ben "I emptied the dishwasher today", like it was the biggest accomplishment in the world. It sure felt like it!

I'm half laughing and half trembling with fear at this memory. But armed with this slow cooker chickpea tortilla soup, dinner will hopefully not feel like too much of an effort come October.

The funniest part about that story is that I can't for the life of me remember what I did all day with a newborn. I do remember bouncing up and down on an exercise ball while wearing him in a wrap and watching Drop Dead Diva thinking 'please for the love of God, just nap!'

Maybe baby number 2 will be a napper. Or maybe he'll be interested in watching me prep dinner. Ha! This is what all parents tell themselves before having a second, right? 😉

Well, even if he isn't interested in helping me prep this dinner, it couldn't be easier to prepare. It takes a maximum of 10 minutes to throw together the ingredients for this chickpea tortilla soup. You can make it right away or toss it in the fridge or freezer. When you're ready to cook: into the crock pot with some stock and off you go on your way.

It's not a real looker without all the glorious toppings. Toppings are what tortilla soup is all about, right?

This is actually an adaptation of one of my favorite tortilla soups on All Recipes. My mom put it in a community fundraiser cookbook and called it "Denise's Tortilla Soup" and I was so embarrassed because it was just from All Recipes.

My changes are to make it vegetarian this time round. I left out the black beans but you could add them in too, or swap them for the chickpeas. I also played with the spices to get my perfect soup.

I love loading my tortilla soup up with tortilla chips (duh), avocado, cheese, and occasionally greek yogurt. Feel free to add more salsa to your liking, spring onions, cilantro, you name it. Go nuts, I give you full permission!

My favorite thing about this recipe is just how quickly it comes together for the slow cooker. So so so fast, no sauteeing, barely any chopping, just dump it all in and walk away.

Watch the video below to see exactly how I prepped this slow cooker chickpea tortilla soup. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Tips for your perfect slow cooker chickpea tortilla soup:

• for a 'meatified' version, add 4-6 boneless skinless chicken thighs (14 or so oz) in place of the chickpeas
• this recipe was tested in my 5 quart and 2.5 quart crock pots, which cook on the hot side. If you know your slow cooker cooks slower, err on the longer side of cooking
• these gallon freezer bags are perfect for holding the ingredients (for freezing), but you could get away with a large glass storage container for fridge storage
• more (slow cooker) soup for you! Check out this Slow Cooker Potato Corn & Jalapeno Soup, or this Thai Slow Cooker Wild Rice Soup
• Looking for more soup recipes? Try this Healthy Broccoli Cheese Soup, this Butternut Squash Soup Recipe or this Healthier Beef Barley Soup

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot)

5 from 27 votes

Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

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Slow cooker chickpea tortilla soup which can be assembled ahead of time and stored in the fridge or freezer!  A great way to stay out of the kitchen this summer.

6 servings

Ingredients

• ▢ 1 cup salsa
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ ¼ teaspoon salt
• ▢ 1 19 oz can of chickpeas drained and rinsed
• ▢ 1 15 oz can of corn drained
• ▢ 1 onion chopped
• ▢ 3 cloves garlic minced
• ▢ 4 cups vegetable or chicken stock

Before Serving

• ▢ 1 tablespoon lime juice

Toppings

• ▢ tortilla chips
• ▢ avocado
• ▢ greek yogurt
• ▢ cilantro leaves

Instructions 

• To Cook Immediately:Combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, garlic and chicken stock in a 5 quart slow cooker.
• Cook on high for 3-4 hours or for low 6-8 hours.
• Stir in the lime juice before serving with the toppings listed above.
• To Assemble Ahead and Freeze:In a large freezer bag, combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, and garlic. Squeeze out air and label the bag.
• Freeze for up to 3 months.
• To cook, thaw completely for 24 hours in the fridge, then dump the bag into a 5 quart slow cooker with 4 cups of stock.
• Cook on high for 3-4 hours or for low 6-8 hours.
• Stir in the lime juice before serving with the toppings listed above.

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Nutrition Information

Serving: 1/6 of batch, Calories: 391kcal, Carbohydrates: 74g, Protein: 18g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 1565mg, Potassium: 917mg, Fiber: 15g, Sugar: 18g, Vitamin A: 1306IU, Vitamin C: 13mg, Calcium: 110mg, Iron: 5mg

Author: Denise Bustard

Course: Main Course

Cuisine: Mexican

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Adapted from All Recipes