Veggie Mexican Tortilla Soup

Veggie Mexican Tortilla Soup

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Crockpots make for a great meatless kitchen gadget! This Mexican-inspired dish calls for avocado and brown rice, a combo guaranteed to satisfy even die-hard meat-eaters.

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Chicago

Time needed

20 min preparation + 4 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 tsp. EVOO (extra virgin olive oil)
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 small zucchini, sliced
  • 1 orange bell pepper, diced
  • 2 tsp. oregano
  • 1 tsp. paprika
  • 2 tsp. cumin
  • 14 oz. diced tomatoes
  • 1 C. shredded cheese of your choice
  • 3/4 C. frozen organic sweet corn
  • 1/3 C. uncooked brown rice
  • 32 oz. vegetable broth
  • 1 lime
  • 1/4 C. chopped fresh cilantro
  • 1 avocado
  • tortilla chips
  • salt and freshly ground pepper

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Directions

Zucchini and bell pepper are the first to go into the crockpot, along with olive oil, garlic, salt and pepper. Cover and cook over low heat for about one and a half hour, but make sure to quickly glance at them from time to time. Next, throw in cumin, oregano, paprika, chopped tomatoes, broth and rice. Come back after two and half hours, just in time to add the corn and lime juice. Serve in bowls, topped with sliced avocado, shredded cheese and crushed tortilla chips. Finish off with a sprinkle of parsley. Hint: make it a vegan dish by skipping the cheese or add bits of bacon for your meat lover guests.

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