Ingredients
- 4 cups vegetable broth
- 1 can diced tomatoes with green chilies
- 1 can black beans, drained and rinsed
- 1 cup frozen or canned corn
- 1 onion, diced
- 2 bell peppers, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 cup tortilla strips
- Optional toppings: sour cream, avocado, fresh cilantro
Instructions
- Prep your ingredients: Chop the onion, garlic, and bell peppers.
- Combine in the Crockpot: Add all ingredients to the Crockpot and stir to combine.
- Set it and forget it: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust: 30 minutes before serving, taste and adjust seasoning.
- Prepare your tortilla toppings: Crisp tortilla strips as desired.
- Serve: Ladle soup into bowls and adorn with toppings.
- Store leftovers: Cool and transfer to an airtight container for up to three days.
Notes
Sautéing onions and garlic before adding them to the Crockpot enhances flavor. Feel free to customize toppings to your preference.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soups
- Method: Crockpot
- Cuisine: Mexican
- Diet: Vegetarian