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Slow Cooker Tortilla Soup
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Description
An amazingly rich tortilla soup that’s easy to make in the slow cooker (healthy and vegetarian too)!
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
- ⅓ cups Uncooked Long-grain Brown Rice
- ¾ cups Frozen Sweet Corn
- 1 Lime
- 1 Avocado
- 1 cup Shredded Monterey Jack Cheese (optional)
- 30 Tortilla Chips
- ¼ cups Cilantro, Chopped (optional)
Preparation
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 1½ hours.
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 2½ hours.
Add the frozen corn, and stir until well combined. Season to taste with salt and pepper and cook until heated through.
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.
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.
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