It’s an exciting week here on the blog! When I did Instant Pot week it was a huge hit with everyone, so I asked what other “themed weeks” you wanted to see. I got a lot of responses for slow cooker and soups, so I’m combining the two for this soup week! All the soup recipes that you see this week will be brand new, and they’ll also all be made in the slow cooker with a stove top option. Kicking off the week is this slow cooker white bean tortilla soup. It’s vegetarian, but still so hearty and perfect for Meatless Monday.
I love tortilla soups for so many reasons. They’re a little spicy, so flavorful, and have endless topping options. Fried tortilla chips, fresh cilantro, sour cream, and sliced avocado are all perfect toppings for this soup. It’s super cozy and perfect for chilly fall and winter nights, and it’s also a great vehicle to sneak in some extra vegetables. You could easily chop up a sweet potato or stir in some fresh spinach and still have a flavorful and delicious soup.
There is nothing better than a slow cooker dinner because I can get it ready at a time of day that’s not busy, maybe while the kids are having lunch or napping, and dinner is ready when my kids are running around like lunatics and the last thing I want to do is dirty up the kitchen. Dinner is ready when I need it, the kids are happy because they’ll eat anything with crispy tortilla strips on it, and there’s minimal cleanup to do afterwards. Sounds like a win all around!
Slow cooker white bean tortilla soup is definitely a recipe that you want to be making this fall. Check back here on Wednesday for another delicious slow cooker soup recipe!
- 2 cans great northern or navy beans, rinsed and drained
- 1 15 oz. can fire-roasted tomatoes
- 1 15 oz. can corn, drained
- 1 green bell pepper, chopped
- 2 jalapeno peppers, seeds removed, finely chopped
- ½ yellow onion, chopped
- 6 cups vegetable broth
- 1 tbsp. cumin
- 2 tsp. smoked paprika
- ¼ tsp. ground black pepper
- 1 tsp. garlic powder
- 2 tsp. chili powder
- 1-2 tsp. salt
- 4 tortillas, cut into strips
- Oil for frying
- Sour cream, cilantro, green onion, shredded cheese, or sliced avocado for topping (optional)
- To the slow cooker place beans, tomatoes, corn, bell pepper, jalapenos, onion, vegetable broth, cumin, paprika, black pepper, garlic powder, and salt. Cook with your slow cooker setting on low for 6 hours.
- Heat oil in a large frying pan. Place the tortilla strips in the hot oil in batches, frying on both sides until golden brown. They cook quickly so keep an eye on them! Remove with a slotted spoon and transfer to a plate lined with paper towels.
- Serve soup topped with tortilla strips, sour cream, cilantro, green onion, shredded cheese, and/or avocado.
- Enjoy!
Like what you see? Pin it here!
[…] cooker week continues! Did you catch my first recipe? Trust me, you don’t want to miss the slow cooker white bean tortilla soup that I posted on Monday. This slow cooker wild rice mushroom soup is also vegetarian, but it has […]