Description
A comforting and hearty vegetarian tortilla soup made in a slow cooker, perfect for family gatherings.
Ingredients
Scale
- 1 cup bell peppers, chopped
- 1 cup onions, chopped
- 1 cup corn
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1/2 cup fresh cilantro, chopped
- Crispy tortilla strips, for garnish
Instructions
- Chop your vegetables—the more colorful, the better!
- Layer your prepared vegetables at the bottom of the Crockpot.
- Add the rinsed and drained beans on top of the veggies.
- Pour in your diced tomatoes along with vegetable broth, ensuring everything is well covered.
- Season generously with your spices—feel free to adjust to your desired level of heat.
- Set your Crockpot on low for 360 minutes or high for 240 minutes, allowing the flavors to meld beautifully.
- Add a handful of chopped cilantro and stir about 15 minutes before serving.
- Serve hot, garnished with crispy tortilla strips and a wedge of lime for an added zing.
Notes
Avoid lifting the lid during cooking to maintain heat and moisture. Sauté aromatics beforehand for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian soup, tortilla soup, slow cooker soup, family recipe, healthy soup