Description
This Crockpot Vegetarian Tortilla Soup is a flavorful, easy weeknight meal. Loaded with veggies and spices, it’s a comforting slow-cooker favorite!
Ingredients
Scale
- Main Ingredients:
- 2 (14.5 ounce) cans diced tomatoes (fire-roasted preferred), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups vegetable broth
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 4 cloves garlic, minced
- Flavor Boosters:
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- Garnish & Toppings:
- 1 large avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1 cup tortilla strips or crushed tortilla chips
- 1/2 cup sour cream or plain Greek yogurt
- 1 jalapeño, thinly sliced (optional)
- Optional Extras:
- 1 teaspoon minced chipotle in adobo sauce
- 1 (4 ounce) can diced green chiles
Instructions
- Gather Your Veggies & Aromatics:: First things first, get all your chopping out of the way. Dice your onion, bell pepper, and mince that glorious garlic. Honestly, this is the part where my kitchen usually looks like a hurricane just passed through, but it’s worth it for the aroma when you start combining everything. I always take a deep breath when the garlic and onion are ready—it just smells like good things are about to happen, you know?
- Combine Main Ingredients in the Crockpot:: Now for the easy part! Dump the diced tomatoes (undrained!), black beans (rinsed, please!), corn, diced onion, bell pepper, and minced garlic into your trusty slow cooker. Pour in the vegetable broth. I once forgot to rinse the black beans and the soup had this weird, muddy taste. Oops! Learn from my mistakes, hon; rinsing makes a difference. Give it a good stir to combine everything evenly.
- Add Your Flavor Boosters:: Next up, the magic makers! Sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. This is where your Crockpot Vegetarian Tortilla Soup starts to truly develop its character. I always smell the spices as I add them; it’s like a little pre-taste. Stir it all in until those spices are well distributed. It’s a simple step, but so important for building those deep flavors!
- Set It and Forget It (Mostly!):: Put the lid on your slow cooker and set it to low for 4-6 hours, or high for 2-3 hours. Honestly, I usually go for the low setting if I have the time because I find the flavors meld together even better. This is the perfect time to go do something else, like read a book or tackle that laundry pile that’s been staring at you. Just let it do its thing; no peeking every five minutes, promise!
- Stir in the Freshness:: Once your soup is cooked and those veggies are tender, give it a good stir. Then, squeeze in the fresh lime juice. This step is crucial! It brightens up all those rich flavors and adds a zesty finish. I’ve sometimes added it too early, and it just gets lost. So, wait until the end for that vibrant citrus kick. Taste and adjust seasonings here too, maybe a pinch more salt or a dash of hot sauce if you’re feeling feisty!
- Serve and Garnish Generously:: Ladle your beautiful Crockpot Vegetarian Tortilla Soup into bowls. Now for the fun part: toppings! Pile on the diced avocado, a sprinkle of fresh cilantro, and those crunchy tortilla strips or crushed chips. A dollop of sour cream or Greek yogurt is a must for that creamy contrast. The soup should look vibrant, smell amazing, and taste like a warm, comforting hug. Enjoy your masterpiece!