Slow Cooker Tortilla Soup Recipe

Name: Slow Cooker Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 2 cloves Garlic, Minced; 1 Small Onion, Diced; 1 Small Zucchini, Halved And Thinly Sliced; 1 Orange Bell Pepper, Stem And Seeds Removed, Diced; Salt And Freshly Ground Black Pepper; 2 teaspoons Cumin; 2 teaspoons Oregano; 1 teaspoon Paprika; 14 ounces, weight Canned Chopped Tomatoes (or Diced Tomatoes); 32 ounces, weight Vegetable Broth; 1/3 cups Uncooked Long-grain Brown Rice; 3/4 cups Frozen Sweet Corn; 1 Lime; 1 Avocado; 1 cup Shredded Monterey Jack Cheese (optional); 30 Tortilla Chips; 1/4 cups Cilantro, Chopped (optional)

Servings: persons

2 Tablespoons Olive Oil
2 cloves Garlic, Minced
1 Small Onion, Diced
1 Small Zucchini, Halved And Thinly Sliced
1 Orange Bell Pepper, Stem And Seeds Removed, Diced
Salt And Freshly Ground Black Pepper
2 teaspoons Cumin
2 teaspoons Oregano
1 teaspoon Paprika
14 ounces, weight Canned Chopped Tomatoes (or Diced Tomatoes)
32 ounces, weight Vegetable Broth
1/3 cups Uncooked Long-grain Brown Rice
3/4 cups Frozen Sweet Corn
1 Lime
1 Avocado
1 cup Shredded Monterey Jack Cheese (optional)
30 Tortilla Chips
1/4 cups Cilantro, Chopped (optional)

1
Add the olive oil, garlic, onion, zucchini, and bell pepper into a slow cooker set to low heat. Season with salt and pepper, and stir until well combined. Cover and cook, stirring occasionally, until vegetables are softened, about 11/2 hours.
2
Add the cumin, oregano, paprika, chopped tomatoes, vegetable broth, and rice. Stir until well combined. Increase the heat to high, cover and cook until rice is tender, about 21/2 hours.
3
Add the frozen corn, and stir until well combined. Season to taste with salt and pepper and cook until heated through.
4
Squeeze all of the juice from the lime. Peel, core and thinly slice the avocado, and pour the fresh lime juice all over the avocado slices.
5
Ladle the soup into serving bowls. Top with cheese (optional) and a few avocado slices. Crush several tortilla chips to top off each bowl and add fresh cilantro (optional). Serve.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 2 cloves Garlic, Minced, 1 Small Onion, Diced, 1 Small Zucchini, Halved And Thinly Sliced, and more.

Yes, Slow Cooker Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Tortilla Soup

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