Description
Make this easy and flavorful slow-cooker tortilla soup. It’s perfect for a weeknight meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup cooked chicken, shredded (optional)
- 1/2 cup heavy cream
- Tortilla chips, for serving
- Shredded cheese, for serving
- Sour cream, for serving
Instructions
- Heat olive oil in a skillet. Add onion and cook until softened. Add garlic and bell pepper, cook for a few minutes.
- Transfer the onion mixture to a slow cooker. Add black beans, corn, vegetable broth, diced tomatoes, chili powder, cumin, salt, and pepper.
- If using, add the cooked chicken.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in heavy cream before serving.
- Serve with tortilla chips, shredded cheese, and sour cream.
Notes
- You can adjust the spices to your liking.
- For a vegetarian version, omit the chicken.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 min
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 40mg
Keywords: tortilla soup, slow cooker, creamy soup, chicken soup, easy recipe