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Slow Cooker Smoky Vegetable Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 4 cups vegetable broth
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 4 corn tortillas, cut into thin strips

Instructions
 

  • Add the onion, garlic, diced tomatoes, black beans, corn, vegetable broth, smoked paprika, cumin, chili powder, and salt to the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Just before serving, divide the tortilla strips among the bowls and ladle the hot soup over them so the strips soften slightly at the edges while keeping some texture.

Notes

For a thicker broth, lightly crush a few tortilla strips and stir them into the soup during the last 30 minutes of cooking. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker