Description
A warm, comforting tortilla soup made with fresh vegetables, black beans, and spices, perfect for sharing with loved ones.
Ingredients
Scale
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Fresh cilantro, for garnish
- Juice of 1 lime
- Tortilla strips, for serving
Instructions
- Prep your vegetables: Dice the onion, chop the bell peppers, and mince the garlic.
- Layer the broth in the Crockpot, followed by black beans, diced tomatoes (juice included), corn, and bell peppers.
- Add spices—cumin, chili powder, and salt—stirring gently to combine.
- Set the Crockpot to low for 6-8 hours or high for 3-4 hours.
- Once cooked, taste and adjust seasoning if necessary. Stir in chopped cilantro before serving.
- Ladle the soup into bowls and top with crispy tortilla strips and diced avocado.
Notes
Feel free to swap black beans for pinto beans or add seasonal vegetables like zucchini or carrots.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: soup, vegetarian, Crockpot, tortilla soup, comfort food