Tis the season for soup! Though I love to eat soup all year long (our local Pho place knows my daughter and I by name) and we are big fans of Ramen, Vietnamese soup, vegetable soup… heck, I don’t think I’ve come across a soup I didn’t like. We wanted to try a new soup and came across a yummy recipe for Mexican Tortilla Soup. We tweaked it a bit and I have to say it is one of my favorite soups we’ve made so far! Super easy if you are short on time. Just put everything in the slow cooker on high for three hours and you will be surprised how delicious this soup turns out. This vegetarian tortilla soup has a ton of flavor and if you would like to add some chicken in it as well I am sure it would taste great. Enjoy!
You will need:
1 28 oz. can of green enchilada sauce (mild)
2 cups water
1 vegetable bouillon cube
1/2 teaspoon garlic powder
1/4 teaspoon chilli powder
1/4 teaspoon cumin
6-8 small potatoes (yellow or red)
1 large carrot (diced)
1 yellow squash (diced)
1 zucchini (diced)
1/4 yellow onion (chunked)
1 15 oz. can pinto beans
1 15 oz. can black beans
1 small can diced tomatoes and green chili
1 can yellow or white corn
1 yellow corn tortilla (sliced)
Optional: handful of cilantro, sour cream, tortilla chips and cheddar cheese to garnish.
Mix the enchilada sauce, warm water and bouillon cube in your slow cooker. Make sure you chop up the bouillon cube. Add in seasonings. Rinse the beans, corn, diced vegetables and slices of the corn tortilla (this helps to thicken the soup).
Place on HIGH for three hours, stirring occasionally.
Once the potatoes and carrots are soft enough for your liking you are set!
Add a scoop (or two) of sour cream, sliced avocado, cilantro and tortilla chips. I have a feeling this soup tastes even better the next day. But it is really tasty and I am sure the whole family will love it.
If you are in need of a slow cooker we’ve found the RIVAL Slow Cooker to be great! Easy to clean and has lasted quite a number of years!
What is your favorite soup recipe?
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