Slow Cooker Tortilla Soup
Servings: 8 servings
Calories: 205kcal
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.
Print Recipe
Add to Collection
Ingredients
- 1 tablespoon vegetable oil substitute avocado oil or other neutral oil
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 28-oz can diced tomatoes
- 1 15-oz can black beans drained and rinsed
- 1 15-oz can pinto beans drained and rinsed
- 1 10-oz can Rotel tomatoes
- 1 cup frozen sweet corn no need to thaw
- 1 chipotle pepper in adobo sauce diced
- 4 cups vegetable broth
- 1 tablespoon fresh lime juice ~1 small lime, juiced
- 1 teaspoon kosher salt adjust to taste
- ½ teaspoon ground black pepper adjust to taste
- 1 cup tortilla strips for topping
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.
- 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
Calories: 205kcal | Carbohydrates: 37g | Protein: 9g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1068mg | Potassium: 698mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 35mg | Calcium: 91mg | Iron: 4mg
