We are officially in soup season now that fall is here. That means it’s time for my anual soup week. I am sharing a week worth of brand new soup recipes. To start off, I have a slow cooker tortilla soup.
Some tortilla soups tend to be more on the brothy side. This one is not that way at all. This version consists of a base of broth, enchilada sauce and refried beans. The refried beans make this base more rich and thick. I must say, you will never guess that refried beans are mixed in the base.
This soup is also vegetarian. There is no meat in there at all. However, it has a nice line up of veggies along with black beans. The veggies include onion, corn, Ro*tel, green chilies, and red pepper. You don’t even need added spices other than salt and pepper in this. All the ingredients included the enchilada sauce add the flavor.
Now, this slow cooker tortilla soup doesn’t end there. You can get fun with toppings. You can use shredded cheese, sour cream, tortilla strips, cilantro, or fresh lime wedges. Use some or use all of them. Everyone can customize their own bowl the way they want to.Print
- 4 cups vegetable broth (or chicken broth if you aren’t worried about the soup being vegetarian)
- 1 (15oz) can refried beans
- 2 (15oz) cans black beans, drained
- 1 1/2 cups frozen corn
- 1 (10 oz) can Ro*tel
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can red enchilada sauce
- 1/2 diced onion
- 1 diced red pepper
- salt and pepper to taste
- shredded cheese
- sour cream
- tortilla strips
- lime wedges
- Add vegetable broth and refried beans to the slow cooker. Stir to combine.
- Add in all of the remaining ingredients. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Add in salt and pepper to taste. Then top with desired toppings. Serves 6.
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Recipe adapted from The Schmidty Wife.