Description
A flavorful and comforting Crockpot Tortilla Soup that is easy to prepare and perfect for any occasion.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes (with juices)
- 1 can (4 ounces) diced green chilies
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup tortilla strips (store-bought or homemade)
- 1 avocado, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Transfer the sautéed vegetables to the crockpot. Add the black beans, corn, diced tomatoes, green chilies, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the flavors meld and the vegetables are tender.
- Before serving, taste and adjust seasoning if necessary.
- Serve the soup in bowls, topped with tortilla strips, diced avocado, shredded cheese, and fresh cilantro. Squeeze lime juice over the top for added flavor.
Notes
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the soup.
- To make it heartier, add cooked shredded chicken or ground turkey to the crockpot before cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg