Crock Pot Tortilla Soup
Crock Pot Vegetarian Tortilla Soup is a hearty and flavorful soup that is perfect for cold weather or any time you're craving a warm and comforting meal.
Ingredients
- 4 cups vegetable stock (sub: chicken broth)
- 1 (15-ounce) can vegetarian refried beans (sub: drained pinto beans that have been smashed with a fork)
- 1 (15-ounce) can 15-ounce can black beans, drained and rinsed (sub: kidney or pinto beans)
- 1 (15-ounce) can 15-ounce can corn, drained (sub: 2 cups frozen corn)
- 1 (15-ounce) can petite diced tomatoes, juice and all (Tip: Fire-roasted diced tomatoes are delicious!)
- 1 (4-ounce) can diced green chiles (sub: 1/2 cup salsa)
- 1 cup salsa (This is my absolute favorite salsa.)
- 2 tablespoons taco seasoning mix
- 1 cup cooked brown rice (sub: cooked quinoa or cauliflower rice)
- Optional Toppings: torn up corn tortillas, shredded cheddar cheese, sour cream or plain Greek yogurt, crushed tortilla chips, lime wedges, diced avocado, sliced or minced jalapeños
Instructions
- To a 5-or-6 quart slow cooker, add the stock, refried beans, black beans, corn, tomatoes, green chiles, salsa, and taco seasoning. Stir and break up the refried beans as much as possible.
- Cover and cook on low for 6-8 hours.
- Stir in the cooked rice. Serve warm in bowls with your favorite Mexican toppings.
Freezer Instructions
Freeze For Later:
- Method 1 (Uncooked): Combine all ingredients in a gallon-sized freezer bag or container with lid, except rice and optional toppings. (Don't worry if the refried beans aren't completely integrated.) Seal and freeze alongside a freezer bag of cooked rice.
- Method 2 (Fully Cooked): Fully cook the soup according to instructions. Stir in the rice. Let cool. Freeze in freezer bags or containers, as individual servings or one full meal. Freeze until ready to use.
Prepare From Frozen:
- Method 1 (Uncooked): Fully thaw the soup. Cook according to instructions.
- Method 2 (Fully Cooked): Warm over low heat on the stove or in the slow cooker.
Notes/Tips
- The soup will thicken as it sits. Add more broth, as needed.
- If you have a heat-sensitive palate, cut the taco seasoning back to 1 tablespoon and use mild salsa.
- Try adding in frozen or fresh cauliflower rice and cook with all the other ingredients. It works really well, adds even more nutrition, and is virtually tasteless. We have tested this many times, and it’s delicious.
Nutrition
Serving: 1.5 cups | Calories: 221 kcal (11%) | Carbohydrates: 44 g (15%) | Protein: 11 g (22%) | Fat: 2 g (3%) | Sodium: 1167 mg (51%) | Fiber: 11 g (46%) | Sugar: 8 g (9%)
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