Slow Cooker Tortilla Soup
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Slow Cooker Tortilla Soup
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This slow cooker tortilla soup is smoky, hearty, and topped your way! Easy to make, endlessly customizable, and the perfect meal for busy days or cozy nights.
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Ingredients
- 1 tablespoon vegetable oil
- 1 onion diced
- 1 red bell pepper diced
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 oz can diced tomatoes
- 1 oz can black beans drained and rinsed
- 1 oz can pinto beans drained and rinsed
- 1 oz can Rotel Tomatoes
- 1 cup sweet corn
- 1 Chipotle Pepper in Adobo Sauce diced
- 4 cups vegetable broth
- 1 lime juiced
- salt to taste
- pepper to taste
- tortilla strips
Instructions
- In a large skillet, heat oil over medium-high heat. Add onion and bell pepper to the skillet and sauté until the onion is translucent and the bell pepper is softened. Add garlic and sauté for 2 minutes then stir in chili powder and cumin and cook for another 30 seconds.
- Add the onion mixture to a 4-6 quart slow cooker. Then add diced tomatoes, black beans, pinto beans, Rotel tomatoes, corn, and chipotle pepper in adobo sauce. Pour in the vegetable broth and lime juice. Stir until all ingredients are combined.
- Cover and cook on high 3-4 hours or low 5-6 hours, stirring occasionally.
- Salt and pepper, to taste.
- Top with tortilla strips and any optional garnishes just before serving.
Notes
- STORAGE/SHELF LIFE
- Store leftover Tortilla Soup in a covered container in the fridge for up to 4 days. Heat leftovers on the stove or in the microwave.
- This recipe can also be frozen in a tightly covered container for 2-3 months. Thaw in the fridge overnight and then reheat on the stove or in the microwave.
- TIPS
- Taste the soup before salting because there is usually enough salt already from the canned ingredients and broth.
- For a thicker soup, add ½ cup of tomato sauce or crushed tomatoes, or blend 1-2 cups of the soup before serving.
- Add avocado garnish just before serving to prevent browning.
- Serve with warm tortillas or tortilla chips for scooping.
- Store leftover Tortilla Soup in a covered container in the fridge for up to 4 days. Heat leftovers on the stove or in the microwave.
- This recipe can also be frozen in a tightly covered container for 2-3 months. Thaw in the fridge overnight and then reheat on the stove or in the microwave.
- Taste the soup before salting because there is usually enough salt already from the canned ingredients and broth.
- For a thicker soup, add ½ cup of tomato sauce or crushed tomatoes, or blend 1-2 cups of the soup before serving.
- Add avocado garnish just before serving to prevent browning.
- Serve with warm tortillas or tortilla chips for scooping.
Nutrition Information
Show Details
Calories
41kcal
(2%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.4g
Trans Fat
0.01g
Sodium
383mg
(16%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
666IU
(13%)
Vitamin C
19mg
(21%)
Calcium
10mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Calories | 41kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.01g | 1% |
| Sodium | 383mg | 16% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 666IU | 13% |
| Vitamin C | 19mg | 21% |
| Calcium | 10mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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