Vegetarian Mexican Tortilla Soup #SundayFunday

This delicious vegetarian soup is chock full of Mexican flavors.  Garnished with cheese, sour cream, and corn chip strips, it makes a hearty, warm, and tasty lunch or addition to your Game Day Menu.

It's National Corn Chip Day and the Sunday Funday Bloggers are celebrating.....

Stacy of Food Lust People Love is hosting this week and asked us to join her in celebrating corn chips that our readers might want to serve up tomorrow for National Corn Chip Day.  Let's take a look at how we all incorporated corn chips into our recipes.......

• Chili-Fritoque from Food Lust People Love
• Frito Corn Salad from Amy's Cooking Adventures
• Onolicious Furikake Chex Mix from Culinary Cam
• Slow Cooker Cheesy Chicken and Frito Casserole from Karen's Kitchen Stories
• Spicy Korean Chicken Fritos from Palatable Pastime
• Vegetarian Mexican Tortilla Soup from A Day in the Life on the Farm
• Vegetarian Nachos from Mayuri's Jikoni
• Walking Tacos/Tacos in a Bag from Sneha's Recipe

You can make your own corn strips for this soup, but the store-bought corn chip strips are just as tasty and save you a bit of time when you are entertaining.

This recipe will generously feed 8 if it is a main course and up to 16 if you are serving it as part of a buffet.

Soup, Vegetarian, Slow Cooker, Crockpot

Soups

Mexican

Yield: 8 servings

Author: Wendy Klik

Vegetarian Mexican Tortilla Soup

This delicious vegetarian soup is chock full of Mexican flavors. Garnished with cheese, sour cream, and corn chip strips, it makes a hearty, warm, and tasty lunch or addition to your Game Day Menu.

Prep time: 15 MinCook time: 6 HourTotal time: 6 H & 15 M

Ingredients

• 2 cans (15 oz) fire-roasted diced tomatoes
• 3 t. chili powder
• 1 large red onion, chopped
• 2 bell peppers, seeded and chopped (I used red)
• salt to taste
• 6 cloves garlic, minced
• 3 t. cumin
• 3 cans (15 oz) black beans rinsed and drained
• 1 qt. vegetable broth
• 1 pkg. corn chip strips for topping
• sour cream and shredded cheese for topping

Instructions

1. Combine the tomatoes, onions, peppers, chili powder, salt, cumin, garlic, beans, and broth in the crock of a slow cooker and cook on low heat for 6-8 hrs or high heat for 4-6 hours.
2. Place the corn chip strips, sour cream and cheese into bowls and place around the slow cooker when soup is ready to allow people to add toppings as they wish.

Nutrition Facts

Calories

207.33

Fat (grams)

1.78 g

Sat. Fat (grams)

0.75 g

Carbs (grams)

37.62 g

Fiber (grams)

13.14 g

Net carbs

24.5 g

Sugar (grams)

5.43 g

Protein (grams)

11.52 g

Sodium (milligrams)

1306.59 mg

Cholesterol (grams)

2.48 mg

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