This vegetarian tortilla soup combines smoky spices, tender beans, and crisp tortilla strips.
Using a slow cooker, it’s a hands-off way to prepare a delicious and comforting meal!
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Ingredients
For the Soup
- 2 tablespoons vegetable oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- Kosher salt and freshly ground black pepper
- 1½ teaspoons chile powder
- 2 chipotles in adobo, finely chopped
- 1 (28-ounce) can whole peeled tomatoes, drained and crushed
- 4 cups vegetable broth
- 2 cups corn kernels (fresh or frozen, thawed)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
For the Tortillas and Assembly
- 2 cups vegetable oil (for frying)
- 8 small corn tortillas, cut into ¼-inch strips
- Kosher salt
- 1 avocado, diced into ½-inch pieces
- ¾ cup crumbled queso fresco, shredded Cheddar, or Monterey Jack
- ¾ cup sour cream or crema
- ½ cup chopped fresh cilantro
- ¼ red or yellow onion, finely chopped
Instructions
Step 1: Prepare Aromatics
Before transferring ingredients to the slow cooker, heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the chopped onion and cook for 5–7 minutes until it turns golden and fragrant.
Stir in the garlic and jalapeño, cooking for an additional minute. Season with kosher salt and freshly ground black pepper.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the cooked onion mixture to your slow cooker. Add the chile powder, chipotles in adobo, crushed tomatoes, vegetable broth, corn, black beans, and pinto beans. Stir everything to combine.
Step 3: Slow Cook the Soup
Cover the slow cooker and cook on low heat for 6–8 hours or high heat for 3–4 hours. The long cooking time allows the flavors to meld and deepen, resulting in a rich and flavorful soup.
Step 4: Prepare the Tortilla Strips
While the soup cooks, heat 2 cups of vegetable oil in a deep skillet over medium-high heat. Once the oil shimmers, fry the tortilla strips in batches, ensuring they don’t overcrowd the skillet.
Cook until golden and crispy, about 1–2 minutes per batch. Transfer to a paper towel-lined plate and sprinkle with kosher salt.
Step 5: Adjust Seasoning and Serve
Once the soup is ready, taste and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and top with crispy tortilla strips.
Garnish with diced avocado, crumbled cheese, a dollop of sour cream, chopped cilantro, and finely diced onion.
Tips for Success
- Customize the Heat: Add another chipotle or jalapeño if you like it spicier, or reduce the amounts for a milder flavor.
- Prep Ahead: Chop and prepare all ingredients the night before to streamline your cooking process.
- Make It Vegan: Use plant-based cheese and sour cream for a fully vegan version.
- Freeze It: The soup base (without garnishes) freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in a slow cooker.
