Vegetarian (can be vegan) Tortilla Soup

Published: Tue, 11/28/17


Happy Tuesday, to all the Slow Cookerers!

I hope you enjoyed your Thanksgiving weekend.

We really did, and I am just now getting the crockpots finally put away and the house back to "somewhat" normal.

(of course then it's time to decorate for Christmas...)

(so technically the house probably won't be "back to normal" until mid-January)

(the OCD side of me needs to realize this and not freak out)

(I'm still working on it...)

I have gotten LOTS of emails from readers who say that they Need Something Light to Eat, and They Need it Now!

Okie-dokie.

Here is a super light and healthy soup that you can keep completely vegetarian/vegan if you'd like.

OR you can plop in a few cups of chopped turkey you might have laying around the house.....

Vegetarian Tortilla Soup
[click through to see photos and read reviews]
serves 8

1 cup dried pinto beans, soaked overnight
1 (15-ounce) can fire-roasted tomatoes
1 medium yellow onion, diced
3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon chipotle chile powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
4 cups vegetable broth
4 cups water
4 whole serrano chiles
baby spinach (to add later, optional)

The Directions.

Use a 6-quart slow cooker. Put the presoaked beans into your slow cooker.

 If you don't have time to soak the beans overnight, you can quick soak them by boiling rapidly on the stove for 10 minutes, and then letting the beans sit in the closed pot of hot water for 1 hour.

Drain and then put into the cooker.

Add the entire can of tomatoes, the onion, and the garlic. Follow with all the spices and then pour in the broth and water. Wash and float the uncut peppers on top.

Cover and cook on low for 8 to 10 hours, or on high for 4 to 5. Remove the chiles before serving. If desired, drop in a few handfuls of baby spinach into the pot and stir.

The spinach will wilt quickly! If you'd like, garnish with shredded cheese or sour cream (or both!)


This soup freezes and reheats quite well and is super low on calories. Each calorie counter is different, but if you plug the ingredients into My Fitness Pal it should be about 225 calories a bowl, if not lower (depending on the cheese, etc.).
Many reader make huge batches of this to eat for lunch during the week.

If you'd like to stretch the leftovers to feed more people, try stirring in some already cooked rice or pasta when reheating. 

The Verdict.

My girls found this soup too spicy, but Adam and I both really liked it. Your sinuses will clear, but it's not offensively hot. If you're worried, tone down by not adding all 4 chiles.

I ended up adding the end of a bag of Tostitos to the kid servings but the kids really weren't that impressed.

I have good kids, I really do, but they honestly would prefer boxed mac and cheese all the time.
That said, they ate enough to "count" it as dinner. :-)

If you have Turkey Bones and leftover meat to use, I've got you covered, here.


Have a wonderful week! Happy Slow Cooking!!

steph

PS: we are almost to a brand new month and a (gasp!) brand new year. Get and stay organized, FOREVER with my monthly printable organization calendars!