Slow Cooker Black Bean Tortilla Soup
User Reviews
4.8
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Prep Time
10 mins
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Total Time
3 hrs 10 mins
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Course
Main Course, Soup, Snacks
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Cuisine
American, Canadian, Vegetarian, Vegan, gluten-free
Slow Cooker Black Bean Tortilla Soup
Description
This soup features a combination of diced onion, garlic, red and yellow bell peppers, black beans, fire-roasted tomatoes, and corn cooked slowly in vegetable broth, infused with cumin and chili powder for warm, earthy seasoning. The slow cooker softens the ingredients and deepens flavors over several hours. Lime juice added near the end provides acidity and freshness.
Baked tortilla strips made by brushing corn tortillas with oil and baking until crisp provide a crunchy texture contrast when served. Optional garnishes such as avocado, shredded cheese, sour cream or Greek yogurt, green onion, and cilantro allow for customization. This soup works well as a comforting meal and can be stored refrigerated or frozen for later use.
Ingredients
For the Tortilla Soup:
- 1 yellow onion diced, medium
- 3 cloves garlic minced
- 1 red bell pepper seeds removed and chopped
- 1 yellow bell pepper seeds removed and chopped
- 2 black beans 14-ounce cans, rinsed and drained
- 2 diced tomatoes Hunt's fire roasted, 14.5 ounce cans, with juice
- 4 cups vegetable broth
- lime juice of 1
- 1 cup corn frozen
- 1/3 cup cilantro chopped
- 2 teaspoons cumin ground
- 2 teaspoons chili powder
- salt to taste
- black pepper to taste
- cilantro diced avocado, green onion, shredded cheese, sour cream or plain Greek yogurt, and tortilla strips, optional garnish, chopped fresh
For the Baked Tortilla Strips:
- 8 corn tortillas
- vegetable oil
- salt
Instructions
- Add all ingredients to a slow cooker, and stir to combine. Cook for 3 hours on high heat or 6 hours on low heat.
- Meanwhile, make the baked tortilla strips. Preheat the oven to 375 degrees F. Brush both sides of the corn tortillas gently with vegetable oil. Stack the tortillas on top of each other and cut into thin strips. Spread the strips in a single layer on baking sheets and season with salt. Bake for 7-10 minutes, or until tortilla strips are crispy. Remove from oven and let cool.
- Serve the soup warm with baked tortilla strips and desired toppings.
- Note-This soup will keep in the refrigerator in a sealed container for up to 4 days or freeze it for up to 2 months in a freezer container.
User Reviews
Overall Rating
4.8
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