Slow Cooker Black Bean Tortilla Soup
Ingredients
The Soup
-
1
medium
yellow onion, diced
-
3
cloves
garlic, minced
-
1
medium
red bell pepper, chopped
-
1
medium
yellow bell pepper, chopped
-
2
14-ounce cans
black beans, rinsed and drained
-
2
14.5-ounce cans
Hunt's fire roasted diced tomatoes, with juice
-
4
cups
vegetable broth
-
1
Juice of
lime
-
1
cup
frozen corn
-
⅓
cup
chopped cilantro
-
2
teaspoons
ground cumin
-
2
teaspoons
chili powder
-
to taste
salt and black pepper
Optional Garnishes
-
to taste
chopped fresh cilantro
-
to taste
diced avocado
-
to taste
green onion
-
to taste
shredded cheese
-
to taste
sour cream or plain Greek yogurt
-
to taste
tortilla strips
Baked Tortilla Strips
-
8
corn tortillas
-
to taste
Vegetable oil
-
to taste
Salt
Instructions
- Combine all soup ingredients in a slow cooker and stir well.
- Cook on high for 3 hours or on low for 6 hours.
- For the tortilla strips, preheat the oven to 375°F.
- Brush both sides of the corn tortillas with vegetable oil, stack, and cut into thin strips.
- Spread the strips on baking sheets, season with salt, and bake for 7-10 minutes until crispy.
- Serve the soup warm topped with baked tortilla strips and your choice of garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
12g
Sodium
600mg
Cholesterol
0mg
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