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Vegetable Tortilla Soup

Our friends at the Zen of Slow Cooking shared this recipe for a slow cooker friendly Vegetable Tortilla Soup! It’s easy to make and also budget-friendly, so it’s a perfect addition to any family dinner menu. If you don’t have a slow cooker, directions are included for making this soup in a pressure cooker or on the stovetop.
The original recipe on the Zen site calls for their Southwest Fiesta spice blend. We’ve adapted the recipe below to use pantry ingredients you may already have on hand.

Ingredients

Serves 6

  • 1 tablespoon olive oil
  • 1 cup (1 small) onion, diced
  • 1 cup (1 small) red bell pepper, diced
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (15oz) can sweet corn
  • 14 oz can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 chipotle chili in adobo, chopped (optional)
  • 4 cups (32 fl oz) vegetable broth (plus 1 cup water for pressure cooking)
  • Optional toppings, for serving: tortilla chips, feta cheese crumbles, hot sauce, sour cream, avocado, diced onion, lime juice

Vegetarian Ingredients

View the Vegetarian Option

Instructions

Slow Cooker:

  1. Heat the oil in a skillet on a medium heat; cook onion and pepper for 2 minutes.
  2. Transfer the onion mixture to cooker.
  3. Add spice blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili & vegetable broth.
  4. Stir, cover and cook on LOW: 6 hours or HIGH: 2-½ hours.
  5. Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras.

Pressure Cooker:

  1. Heat oil on sauté function; cook onion and pepper for 2 minutes.
  2. Add spice blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water.
  3. Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes.
  4. Vent with Quick Pressure Release.
  5. Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras.

Dutch Oven (Stovetop):

  1. Heat oil in the Dutch Oven on medium; soften onion & pepper for 2 minutes.
  2. Add Southwest Fiesta blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water.
  3. Stir, cover and bubble gently on low-medium heat for 20 minutes.
  4. Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras.

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