4.9 from 27 votes
Slow Cooker Vegetarian Tortilla Soup
This vegetarian version of tortilla soup is perfect for freezing!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.