Description
Hearty Crockpot Vegetarian Tortilla Soup for an effortless, flavorful meal. Layers of veggies, beans, and spices slow-cooked to perfection. A comforting bowl!
Ingredients
Scale
- Base Ingredients:
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 4 cups vegetable broth
- 1 (4 ounce) can mild green chiles, undrained
- Flavor Boosters:
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- Juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- Garnish & Toppings:
- Tortilla chips, crushed
- 1 large avocado, diced
- Sour cream or dairy-free alternative (optional)
- Shredded cheese or vegan alternative (optional)
Instructions
- Prep Your Veggies & Aromatics:: First things first, get your onion, garlic, and bell peppers chopped up. I usually do this while my coffee brews, honestly. You want them pretty fine so they meld into the soup nicely. Don’t worry if your knife skills aren’t chef-level; a rustic chop is totally fine here. It’s all going into the slow cooker anyway, where magic happens!
- Combine Base Ingredients:: Now for the easy part! Dump the diced tomatoes (undrained, remember!), rinsed black beans, corn, chopped bell peppers, onion, and minced garlic straight into your slow cooker. This is where you see the colorful base of your future comforting meal forming. I always take a moment to admire the vibrant colors—it just makes me happy, you know?
- Add the Flavor Powerhouses:: Time for the good stuff! Sprinkle in your chili powder, cumin, and smoked paprika. Add those canned green chiles too. Give everything a good stir to make sure those spices are distributed. This is where the kitchen starts to smell absolutely incredible, a warm, earthy aroma that promises something delicious is on its way. Don’t forget a pinch of salt and pepper here; season as you go, that’s what I always say!
- Pour in the Broth & Cook:: Pour in the vegetable broth until all your lovely ingredients are submerged. Give it another gentle stir. Pop the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Honestly, I prefer the low and slow method; it really lets those flavors deepen and marry. Go off and live your life—the crockpot’s got this!
- Stir in Freshness:: Once the cooking time is up and your kitchen smells divine, give the soup a good stir. The vegetables should be tender and the flavors fully developed. Now, stir in the juice from half a lime and a generous handful of fresh, chopped cilantro. This step is crucial, it brightens everything up and adds that fresh pop. I didn’t expect such a difference, but it’s a game-changer!
- Serve It Up:: Ladle that beautiful, aromatic Crockpot Vegetarian Tortilla Soup into bowls. Now for the fun part: toppings! Crush some tortilla chips over the top, add a spoonful of diced avocado, maybe a dollop of sour cream or a sprinkle of cheese if you’re feeling it. A little extra cilantro and a lime wedge make it look extra fancy. Enjoy that warm, comforting bowl you barely had to lift a finger for!