Pregnancy is a funny thing. I was finally able to get back in the kitchen last week and since then all I’ve been dreaming of is soup. Soup of all kinds! I’ve had Amy’s southwestern vegetable soup like 4 times in the last week. Plus my corn chowder and now this amazing veggie tortilla soup. The funny thing is I normally could take or leave soup. But lately I can’t get enough!
This soup is a little unconventional and loaded with tons of good for you veggies! This makes it chunky and super filling. One bowl and I was stuffed!
Add in a little heavy cream at the end to make is super creamy and addictive, top with some homemade tortilla crisps and you have a delicious and good for you dinner!
I really can’t get enough of this soup! It’s so filling and makes me feel nourished and satisfied. Such a comfort meal for sure. Try this at home, I know you’ll love it! Don’t forget to save this recipe and your other favorites on Yummly. Haven’t heard of it? It’s a totally free website where you can “yum” and save all your favorite recipes from across the web to your own personal recipe box! Just click the “Yum” button below this post and get started! To see all of my recipes, you can visit my profile here!
- 1 jalapeno pepper, seeds removed and finely diced
- 1 (14.5 oz) can fire roasted tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 10 oz frozen corn kernels
- 2 cups diced potato (I peeled mine first)
- 1 cup diced carrots
- 6 cups vegetable broth
- 1 tablespoon onion powder
- 6 cloves of garlic, minced or finely diced
- 1 tablespoon chili powder
- 3 tablespoons cumin
- salt and pepper to taste
- 1 cup heavy cream (add at end of cooking time)
- Cheddar cheese, for topping
- 2 flour tortillas
- 1 tablespoon olive oil
- salt and pepper
- Combine all ingredients except heavy cream in a crockpot. (*Note - add salt and pepper to taste - I used ½ teaspoon of each)
- Cook soup on high for 5-6 hours or low for 7-9.
- When soup is finished cooking, stir in 1 cup of heavy cream
- Serve topped with cheddar cheese and homemade tortilla strips
- Preheat oven to 425 degrees
- Stack 2 tortillas and cut into small strips (see picture for size)
- In a bowl, toss tortilla strips, olive oil, and a sprinkle of salt and pepper
- Spread strips out in a single layer on a baking sheet
- Bake at 425 for 5-10 minutes, flipping halfway, until crispy