If you are looking for hearty soup recipes to try this winter, then look no further!

Here is a drool-worthy recipe that is sure to be a new go-to favorite!

Winter is the perfect time of year to pull out the slow cooker and try some hearty recipes to keep you warm.

Not to mention how easy and mess free it is to make a fantastic meal in a slow cooker!

Half Baked Harvest has quickly become one of my favorites when I’m looking for new recipes to try.

And needless to say that these recipes never disappoint!

One of my new all-time faves for a cozy dinner is this cheesy chicken tortilla tortellini soup.

It’s a great serving size whether you need a hearty dish for any party or get-together, or if you just want some yummy leftovers for the week.

Cheesy Chicken Tortilla Tortellini Soup:

The best part of this recipe is that most of the ingredients are ones you probably already have on hand.

Basic ingredients like onion, garlic, and oil.

I love that this is also a very affordable recipe for me because I always have chicken breast and chicken broth on hand so picking up a few extras didn’t feel like a huge expense.

So basically, all there was to pick up was a few spices, a can of beans, diced tomatoes, and enchilada sauce.

I forgot to pick up some limes (which is key for this recipe) so I substituted the Trader Joe’s Chili Lime Seasoning Blend that I had on hand and it worked great!

Try seasoning your chicken with whatever spices you normally would use for added flavor.

I always use fajita seasoning on almost everything I cook and then just added a few more spices as well.

Don’t be afraid to tweak and add any spices that you already know you like.

I’ve learned that you can’t really go wrong when it comes to experimenting with different spices.

The recipe gives instructions to cook on the stovetop or slow cooker.

And of course, anything that I can throw in the slow cooker and let it cook itself is a win for me!

One thing to note is when adding the enchilada sauce.

I’ve made this recipe before so I knew how to tweak it to my liking.

And so instead of adding a full can of enchilada sauce, I only added half the can and added a bit more of the chicken broth instead.

Once it was all thrown together it was set on high for 4 hours.

The recipe suggests adding the beans and tortellini in during the last 10 minutes of cooking.

Also, note that at this point you should shred all the chicken.

I added some spinach and shredded cheese as well.

The spinach was my way of adding in some greens for a healthy spin.

Hey, you gotta find a way to work in those greens wherever you can, right?!

And I can say that it turned out very well for this recipe.

Once it was done I added some extra shredded cheese and store-bought blue corn tortilla chips as my “tortilla” option.

I didn’t have any at the time but I would also have added some avocado slices and cilantro.

So any additional toppings that you prefer would work well also.

And voila, there you have it!

A delicious hearty soup that everyone is sure to love!

Hope you love it as much as I did!

Click here to find the complete recipe at Half Baked Harvest.

This post is about recipes to try.