Thursday, September 22, 2016

Slow Cooker Corn Tortilla Soup

It's that time of year, to get out our slow cookers and enjoy some soup as the weather cools. The original recipe came from Happy Herbivore Meal Mentor program. 

8 corn tortillas  
1 onion, diced 
4 cloves garlic, minced 
1 tsp chili powder 
1 tsp dried oregano 
2 tsp ground cumin 
2 cups (16-oz) vegetable broth 
14-oz diced tomatoes 
2-oz diced green chiles, drained 
¼ cup tomato paste 
2 tbsp low-sodium soy sauce 
1.5 cups prepared black beans (1-15 oz can, drained and rinsed) 
1 avocado 
hot sauce, cilantro (optional)

  1. Combine onion, garlic, spices, broth, tomatoes (with juices), chiles, tomato paste and soy sauce in a slow cooker. 
  2. Tear or chop 4 corn tortillas and stir into slow cooker to combine. 
  3. Cook on low 6-8 hours (high 3-5 hours). 
  4. Optional: Once done, transfer half to a blender and whiz until smooth OR use an immersion blender to partially blend. 
  5. Add beans, stirring to combine.
  6. Preheat oven or toaster oven to 350F. 
  7. Place 4 corn tortillas directly on the wrack and until crispy, about 5 minutes.
  8. Crumble cooked tortillas into separate bowl.
  9. Spoon soup into serving bowls and top with crumbled crisped tortillas and avocado. 
  10. Garnish with hot sauce and cilantro. (optional)
  • Serves 4.
  • Per serving: 394 calories, 13.2g fat, 57.1g carbs, 13.7g fiber, 9.8g sugars, 14.7g protein
  • You could add corn to the soup as well.