Our favorite local Mexican restaurant has a famous tortilla soup. Well, famous with our friends anyway! But I’ve never been able to try it because it’s made with chicken, so I figured I’d have just have to make my own at home.
This is one of those dump-and-go slow cooker meals, which I love. It’s based on the recipe from Life Currents, with a few tweaks. It makes about 4 servings, but can easily be doubled to make more. Like always, you can freeze any leftovers for later! Plus, 1 serving for my husband is really like 2 servings for a normal person.
Let me introduce you to my new best friend – the immersion blender. This is the one I have, and it has changed my life. I make so many soups and have been wanting one forever. I tell you, it’s worth it!
Enjoy!
- 1 large onion diced
- 1 large bell pepper diced
- 15 oz can black beans drained and rinsed
- 15 oz can pinto beans drained and rinsed
- 2 cups vegetable broth
- 1/2 cup medium salsa
- 10 oz can diced tomatoes in green chiles
- 1/2 tsp cumin
- 1 tsp chili powder
- tortilla chips
- cilantro
- sharp cheddar cheese shredded
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. Add all of your soup ingredients to your slow cooker, stir, cover and cook on LOW for 4 hours.
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. When time is up, turn off your slow cooker and use your immersion blender to puree some of the soup. Make it as blended or not-blended as you like! You could also transfer 1-2 cups of the soup to a blender to puree, then return to the slow cooker.
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. Turn the heat back to LOW and give everything a big stir, making sure it is well heated throughout.
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. Ladle into soup bowls, and top with crushed up tortilla chips, cilantro, and shredded cheese. Enjoy!
STEP BY STEP PHOTOS:
Chop your onion and bell pepper. I always use green bell peppers because they are so much cheaper than red, orange, or yellow!
After your chopping, just dump everything else into the slow cooker. I use just a standard jarred salsa, and pick whatever heat level you prefer!
Give it a big stir to thoroughly combine, then cover and set to LOW for 4 hours.
After your time is up, give the soup a stir before using your immersion blender. If you don’t have one. you can easily transfer 1-2 cups of the soup to a blender to puree, then return it to the soup!
Once it’s your desired consistency, ladle into soup bowls and top with whatever you desire. I like shredded cheese, crumbled tortilla chips, and fresh cilantro!
