Slow Cooker Vegetarian Tortilla Soup

Name: Slow Cooker Vegetarian Tortilla Soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 onion; 2 cloves garlic; ½ Jalapeno pepper; 14.5 oz canned diced tomatoes; 14.5 oz canned black beans; 1 cup fresh or frozen corn kernels; 6 cups vegetable broth; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ teaspoon ground coriander; 1 bay leaf; ½ teaspoon kosher salt; ½ teaspoon black pepper; salt and pepper

User Reviews

4.9

27 reviews

Excellent

Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
Servings
6 servings
Calories
101 kcal
Course
Main Course
Cuisine
American

Slow Cooker Vegetarian Tortilla Soup

Omar Parker

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This vegetarian version of tortilla soup is perfect for freezing!

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Ingredients

Servings

1 tablespoon olive oil
1 onion diced
2 cloves garlic minced
½ Jalapeno pepper seeded and diced
14.5 oz canned diced tomatoes
14.5 oz canned black beans drained and rinsed
1 cup fresh or frozen corn kernels
6 cups vegetable broth
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon ground coriander
1 bay leaf
½ teaspoon kosher salt
½ teaspoon black pepper
salt and pepper additional, to taste

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Instructions

Heat the oil in a sauté pan over medium heat. Add the onion and cook until softened, 5-7 minutes. Add the garlic and cook, stirring occasionally, for 1 minute more. Add the cooked onion to a 3-quart or larger slow cooker.
Add the jalapeño, tomatoes, black beans, corn, broth, chili powder, cumin, coriander, bay leaf, 1?2 teaspoon kosher salt, and 1?2 teaspoon black pepper to the slow cooker. Stir. Cook on low 8–10 hours, or high 4-6 hours. Season with additional salt and pepper to taste.
To freeze, allow the soup to cool, then freeze it in a large freezer bag or airtight plastic container, omitting the tortilla strips.
To reheat, take the soup out of the freezer and let it thaw in your refrigerator. If you’ve frozen
the soup in a microwave-safe plastic container, you can use the thaw setting on your microwave to thaw it. Once thawed, cook soup on the stovetop on medium heat until heated through or microwave in a microwave-safe container, stirring every 2-3 minutes, until heated through. Serve with tortilla strips, avocado, sour cream, cheese, fresh cilantro and any other toppings you like.

Equipments used:

Notes

CRISPY TORTILLA STRIPS: Preheat the oven to 400°F. Using a pizza cutter or large chef’s knife, cut 8 corn tortillas into several ½-inch-wide by 3-inch-long strips. Spread tortilla strips in a single layer on a cookie sheet and bake, turning once, for 10-12 minutes, just until hard and crunchy. Remove from oven and let cool.

Nutrition Information

Show Details

Calories 101kcal (5%) Carbohydrates 16g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 1797mg (75%) Potassium 143mg (4%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1095IU (22%) Vitamin C 5mg (6%) Calcium 22mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 101 kcal

% Daily Value*

Calories	101kcal	5%
Carbohydrates	16g	5%
Protein	2g	4%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	1797mg	75%
Potassium	143mg	3%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1095IU	22%
Vitamin C	5mg	6%
Calcium	22mg	2%
Iron	1mg	6%