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To make a tasty Crockpot Vegetarian Tortilla Soup, gather these ingredients: - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) corn kernels, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 bell pepper (any color), diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) - 1 lime, cut into wedges (for serving) - Corn tortilla strips (for serving) This mix of beans, veggies, and spices gives the soup its rich flavor. Each ingredient adds texture and nutrients. Black beans offer protein; corn brings sweetness. Diced tomatoes with chilies add a nice kick. Bell pepper and onion boost the soup's aroma. Garlic enhances the taste while vegetable broth ties it all together. Spices like cumin, paprika, and chili powder create a warm, comforting bowl. For toppings, avocado adds creaminess, and cilantro brightens the dish. Lime gives a fresh, zesty finish. Corn tortilla strips bring a delightful crunch. As you prepare, think of how each ingredient will complement the others. Enjoy the process! {{ingredient_image_1}} 1. In a crockpot, combine the following ingredients: - 1 can black beans, drained and rinsed - 1 can corn kernels, drained - 1 can diced tomatoes with green chilies - 1 diced bell pepper - 1 chopped medium onion - 2 minced garlic cloves 2. Pour in 4 cups of vegetable broth. Stir everything well. 3. Add spices to boost the flavor: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste 4. Mix it all together before cooking. Cover the crockpot. 5. Choose your cooking method: - Low setting for 6-8 hours - High setting for 3-4 hours - Cooking on low takes 6-8 hours. This lets the flavors meld. - Cooking on high takes 3-4 hours. Your soup will still taste great. 1. When the soup is ready, ladle it into bowls. 2. Top each bowl with: - Diced avocado - Chopped fresh cilantro - A squeeze of lime juice 3. Serve with crispy corn tortilla strips on the side. They add a nice crunch. Enjoy your delicious meal! To boost the flavor of your tortilla soup, consider adjusting the spice levels. If you like heat, add more chili powder or even a dash of cayenne pepper. You can also add a pinch of salt with each taste test. This will help you find the right balance. Adding fresh herbs can elevate the taste. Consider using cilantro, which adds brightness. You can mix it in during cooking or sprinkle it on top before serving. Fresh lime juice also brightens flavors nicely. To avoid mushy vegetables, choose firm veggies like bell peppers. Cut them into larger pieces so they hold up well during cooking. Stir the soup gently just once in a while. This helps keep the veggies intact and prevents them from breaking down too much. Stirring is important, but do it with care. Too much stirring can make your soup cloudy. Aim to keep the soup's base clear and inviting. Pair your tortilla soup with a side of warm cornbread or tortilla chips. This adds crunch and makes it a filling meal. You can also serve it with a fresh salad for a balanced dish. For toppings, the options are endless. Try adding shredded cheese, sour cream, or jalapeños for extra flavor. You can also switch up the toppings based on your taste. Go for diced radishes, diced tomatoes, or even pickled onions for added zest. Pro Tips Use Fresh Ingredients: Fresh vegetables enhance the flavor of the soup. Consider using seasonal produce for the best taste. Adjust Spice Levels: If you prefer a spicier soup, add diced jalapeños or increase the chili powder to your liking. Make it Creamy: For a creamier texture, blend a portion of the soup before serving or add a dollop of sour cream or yogurt on top. Meal Prep Friendly: This soup freezes well, so consider making a double batch to enjoy later. Just store it in airtight containers. {{image_2}} You can boost the protein in your soup easily. Adding other beans works great. Try kidney beans or pinto beans for variety. Tofu or tempeh are also excellent choices. Both soak up flavors well and add a nice texture. Cut tofu into cubes, and add it during the last hour of cooking. Tempeh can be crumbled and mixed in early. This way, it absorbs all those tasty spices. Feel free to swap out vegetables based on what you have. Zucchini, carrots, or spinach can work well too. You can also add sweet potatoes for a sweet touch. If you need gluten-free options, use corn tortillas or skip them altogether. Just make sure your broth is gluten-free if you use store-bought. To give your soup new life, play with spices. Add more chili powder for heat or smoked paprika for depth. You can even try fresh herbs like oregano or thyme. For broth, switch to spicy vegetable broth for a kick. You can also use coconut milk for a creamy twist that adds sweetness. These small changes can make a big difference in flavor. After you enjoy your soup, let it cool down. Store leftovers in airtight containers. Use glass or BPA-free plastic containers for safety. Make sure to label them with the date. This helps you track how long they've been in the fridge. The soup keeps well for about 3 to 4 days. To freeze the soup, first let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you're ready to eat, thaw the soup overnight in the fridge. For a quicker method, place it in a bowl of cold water. When reheating, use a pot over medium heat for best flavor. Stir it often to heat evenly. If you want to microwave it, use a microwave-safe bowl. Heat in short bursts, stirring in between. After reheating, add fresh toppings like diced avocado, cilantro, or a squeeze of lime. This boosts the flavor and makes it look great! To add heat to your tortilla soup, consider these ideas: - Add chopped jalapeños for fresh spice. - Mix in a pinch of cayenne pepper. - Include hot sauce per your taste. - Use spicy diced tomatoes instead of regular ones. These options will boost the heat while keeping the flavors balanced. Yes, you can cook this soup on the stove. Here’s how: 1. In a large pot, sauté the onion and garlic until soft. 2. Then, add the bell pepper and cook for a few more minutes. 3. Stir in the black beans, corn, and diced tomatoes. 4. Pour in the vegetable broth and spices. 5. Bring to a boil, then reduce heat. 6. Simmer for 20-30 minutes, stirring occasionally. This method gives you a quick and tasty soup without the wait. Your soup will stay fresh in the fridge for about 4-5 days. - Store it in an airtight container. - Make sure it cools before sealing. If you want to keep it longer, consider freezing it. It can last up to 3 months in the freezer. Just remember to thaw it in the fridge overnight before reheating. This blog post covered how to make a delicious soup with simple ingredients and steps. You learned about essential ingredients, cooking times, and how to enhance flavors. The tips provided will help you avoid common mistakes, and the variations let you get creative. This soup is tasty and easy to store. I hope you try it and enjoy the process. Remember, cooking is fun and a great way to share with friends and family!

Crockpot Vegetarian Tortilla Soup

A hearty and flavorful vegetarian soup made in a crockpot, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 whole bell pepper, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 whole avocado, diced (for topping)
  • to taste fresh cilantro, chopped (for garnish)
  • 1 whole lime, cut into wedges (for serving)
  • as needed corn tortilla strips (for serving)

Instructions
 

  • In a crockpot, add the black beans, corn, diced tomatoes (with juices), bell pepper, onion, and garlic.
  • Pour in the vegetable broth and stir to combine.
  • Add the ground cumin, smoked paprika, chili powder, salt, and pepper. Mix it well.
  • Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
  • Taste and adjust seasonings if necessary before serving.
  • When ready to serve, ladle the soup into bowls. Top with diced avocado, chopped cilantro, and a squeeze of lime juice.
  • Serve with crispy corn tortilla strips on the side for an added crunch.

Notes

Adjust seasonings to taste before serving.
Keyword crockpot, soup, tortilla, vegetarian