Slow Cooker Vegan Tortilla Soup (from What Vegan Kids Eat)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 523.1 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Slow Cooker Vegan Tortilla Soup (from What Vegan Kids Eat) calories by ingredient


Introduction

Throw all into the crock pot or into a bag and freeze it for later.
 Throw all into the crock pot or into a bag and freeze it for later.
Number of Servings: 12

Ingredients

    1 (15 ounce) can whole peeled tomatoes, mashed
    1 (10 ounce) can enchilada sauce
    1 medium onion, chopped
    1 (4 ounce) can chopped green chile peppers
    2 cloves garlic, minced
    1 teaspoon cumin
    1 teaspoon chili powder
    1 teaspoon salt
    1/4 teaspoon black pepper
    1 bay leaf
    1 (10 ounce) package frozen corn
    1 tablespoon chopped cilantro
    1 14.5 oz can Pinto Beans
    1 14.5 oz can Black Beans
    1-2 C veggie broth
    1-2 C water

Tips

You can cut the liquids (broth and water) in half or even less and serve on tortillas.
PS - this is NOT my recipe.


Directions

Combine all ingredients into a Ziploc bag. Freeze.
Thaw enough to get out of the bag and put into a slow cooker add 2 cups water and the broth. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Serve with:
Tortilla chips

Or, for tortillas:
Preheat oven to 400F.
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Serving Size: Makes about 12 1-cup servings.