Helloooo friends! How is your Tuesday? I know I always use life and being busy as an excuse, but it’s just what happens. Please forgive me. And then go make this veggie tortilla soup.
Warning: This is spicy. The boy and I have been so super busy lately and have been coming home late, that we really wanted to start making some crock pot meals. Unfortunately, not a lot of crock pot recipes are veggie-friendly.
This vegetarian tortilla soup is everything and more though, and will keep you fed for a few days.
The topping is just sour cream & an avocado pico de gallo: 2 diced avocadoes, 2 diced green onions, 1 diced tomato, cilantro, 1 jalapeno and garlic powder, salt and pepper to taste.
Vegetarian tortilla soup (from crock pot)
4 cups veggie broth
2 cups water
1 green bell pepper, diced
1 medium onion, diced
2-3 jalapenos, diced
2 garlic cloves
1 can black beans, drained
1 can corn, drained (can also use frozen)
1 28 oz can chopped tomatoes
1 tsp cumin
1/2 tsp chili powder
1 tsp cayenne
1 tsp salt
pepper, to taste
1/2 lb orzo
Place all the ingredients except the orzo pasta in the crock pot and turn on for 8 hours. About 30 minutes before eating, put the orzo pasta in to cook.
About 10 minutes before you’re ready to eat, cut a raw tortilla (I get Costco brand) into strips and mix in a bowl with a little olive oil, salt and pepper. Place on a baking sheet in the oven on 350 degrees for about 5 minutes, or until golden and toasty.
Place the orzo soup mix in a bowl and add tortilla strips and avocado pico de gallo on top.