Creamy Vegetarian Tortilla Soup
A delightful blend of black beans, corn, and tomatoes with a creamy twist, perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 420 minutes
- Total Time: 430 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup cream or coconut milk
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- Sauté the onion and garlic in olive oil until soft, about 3-5 minutes.
- Add the bell pepper, black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, and season with salt and pepper. Mix well.
- Cover and cook on low for 360 minutes or high for 240 minutes.
- Incorporate the cream or coconut milk 30 minutes before serving.
- Serve hot with tortilla strips and fresh cilantro.
Notes
Feel free to adjust ingredients and spices to your taste. Fresh vegetables enhance flavor.
Find it online: https://www.homeydishdiary.com/creamy-vegetarian-tortilla-soup/