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chickpea tortilla soup in blue bowl with tortilla chips, avocado slices and lime wedge
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5 from 15 votes

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.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 391kcal

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.

Video

Nutrition

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