Slow Cooker Tortilla Soup

Posted on


Ingredients

  • cups cooked pinto beans OR 2 15-ounce cans beans, drained and rinsed
  • cups tomatoes, diced
  • 4-5 cups vegetable broth
  • onion, diced
  • 1-2 jalapeno peppers, sliced
  • bell pepper, chopped (red or yellow work best)
  • 2-3 cloves garlic, minced
  • Salt to taste
  • T chili powder
  • tsp cumin
  • Tortilla chips or tortilla strips
  • Garnish options: lime juice, avocado, cilantro, vegan sour cream

Instructions

  1. Place all the ingredients in a slow cooker , except the tortilla chips, and cook on high for about 3-4 hours.
  2. Once done, you can add the tortilla chips or strips and choose whatever garnish options you like. Enjoy!

Notes

  • This should keep at least 4-5 days in the fridge. You can also freeze it in an air-tight containter for up to 6 months. If you plan to freeze, do not add the tortilla chips/strips.

Leave a Reply

Your email address will not be published. Required fields are marked *