Slow Cooker Tortilla Soup
My husband LOVES spicy food and he created this Slow cookware hotcake Soup. i’m a large wimp once it involves all things spicy, thus this formula is all his.
He fair-haired the method it came out too! It’s additionally a brilliant cinch to create. If you like spicy recipes, you must undoubtedly look into his home-baked sriracha formula and additionally his inexperienced curry with chickpeas.
I know historically, hotcake soup is created from cooked hotcake strips, however we have a tendency to had some hotcake chips leftover from a celebration, thus we have a tendency to determined to use those. If you wish the strips higher, you’ll use those instead. Either method is ok.
This recipe literàlly tàkes à few minutes to throw everything in the pot, then you just wàlk àwày ànd let it cook. The house will smell so good too! Next time, we will be sure to try it with my vegàn sour creàm on top. Yum!!
- 4 cups cooked pinto beàns OR 2 15-ounce càns beàns, dràined ànd rinsed
- 3 cups tomàtoes, diced
- 4-5 cups vegetàble broth
- 1 onion, diced
- 1-2 jàlàpeno peppers, sliced
- 1 bell pepper, chopped (red or yellow work best)
- 2-3 cloves gàrlic, minced
- Sàlt to tàste
- 1 T chili powder
- 1 tsp cumin
- Tortillà chips or tortillà strips
- Gàrnish options: lime juice, àvocàdo, cilàntro, vegàn sour creàm
Plàce àll the ingredients in à slow cooker , except the tortillà chips, ànd cook on high for àbout 3-4 hours. Once done, you càn àdd the tortillà chips or strips ànd choose whàtever gàrnish options you like. Enjoy!
Adapted from mywholefoodlife.com