Tortilla soup is one of those Tex-Mex favorites that I’ve always wanted to love. I mean, how can you go wrong with a soup topped with avocado and pico de gallo?
But, alas, I don’t really dig chicken and it’s almost always a chicken soup.
So, I crafted this easy peasy Black Bean Tortilla Soup that’s vegan and delicious.
It’s pretty much a dump the cans and rice into the VitaClay or slow cooker recipe. But, in spite of that, it’s actually healthy since it doesn’t include any junky cans.
If you want to go fully homemade, you can also swap in soaked and cooked black beans and diced fresh tomatoes and green chiles for the canned variety when they’re in season. Just shy of two cups per can is about the right amount.
I added a little hot sauce and a bit of lime juice to mine to give it more punch and the standard recipe was the perfect spiciness temperature for the kiddos. They added shredded cheese and crushed tortilla chips to their bowls.
Black Bean Tortilla Soup
optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce
Slow Cooker Method
Place primary ingredients in VitaClay cooker and cook on SOUP setting for 1 hour.
OR, in a slow cooker, place all ingredients EXCEPT the rice in slow cooker and cook on LOW setting for 2 hours. In the last 20 minutes, add the dry rice and continue to cook.
Serve with desired toppings.
Instant Pot Method
Place all ingredients, except rice, in the instant pot.
Cook on high pressure for 7 minutes.
Add rice. Cook on rice setting until complete.
Bug, our 8-year-old, loves the chicken version of this soup at restaurants. So it was no surprise that she loved this version, too. I loved it also.
Goose, our 6-year-old, was horrified. Why, you ask? I’ll quote her on this one. “Mom, why would you put rice in soup? That’s disgusting.”
No, she could not explain why it’s disgusting. But the rest of the family really enjoyed it. So take that with a grain of Goose-is-sometimes-a-weirdo…ness.
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