Tortilla Soup – Soup for the soul, spice for life

Jump to Recipe

The smell of this cooking all day makes it hard to concentrate. When I first made Tortilla Soup, all 3 kids came in at separate times asking what I was making. It was like in the old cartoons where they came floating in on the smell. The same thing also happened the last several times I made it.

The simple ingredients don’t seem to offer much. Sure, chili flakes, but why Maple Syrup. Sometimes you just have to try it out though. This one was sitting around for quite a while but it kept on coming up. Should we or shouldn’t we? That is the question.

Then I decided to pull a Nike and Just Do It! Without a second though I tossed everything in the slow cooker, even the maple syrup, and waited to see what would come out. Since then we have been having it about once a week. The kids can’t get enough and neither can I!

When I make it for the family, my kids add a mild mustard based hot sauce on it. I put a hotter curry based hot sauce. My husband, however, adds a hot hot sauce and some chilis from our yard. This base makes it easy for everyone to spice it to the levels that they want. Even if you don’t kick up the intensity this Tortilla Soup is still delicious, though!

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Tortilla Soup

Doesn't matter if you are eating it as a soup, using it as a dip, or drinking it from a cup, this Mexican inspired soup will become a main stay on your dinner table.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
CourseSoup
CuisineMexican
KeywordVegan
Servings: 8 people
Author: Mom Adkins

Equipment

  • Slow Cooker

Ingredients

  • 2 tbsp Olive Oil
  • 1/2 Onion
  • 3 Cloves Garlic
  • 1 Red Pepper
  • 1 1/2 tsp Cumin
  • 1 tsp Chili Flakes
  • 4 cups vegetable broth
  • 2 tbsp Maple Syrup
  • 1 can Kidney Beans
  • 1 can Corn

Salsa

  • 1 tbsp Olive Oil
  • 1/2 Onion
  • 3 Cloves Garlic
  • 140 g Carrots
  • 1 dash Salt
  • 1 dash Pepper
  • 500 g Tomato Sauce
  • 1/2 tsp Chili Flakes
  • 1 Chili
  • 80 ml Vegetable Broth
  • 1 tbsp Maple Syrup
  • 1/2 tsp Cumin

Instructions

  • Fry the onion, garlic, and red pepper in a pan with oil.
  • Make the Salsa (see below)
  • Put all ingredients in the slow cooker.
  • Cook for 6 hours on low heat.
  • Top with Avocado, tortilla chips, creme fraiche (vegan creme fraiche works as well), and cumin. Serve & Enjoy!

Salsa

  • Fry the onion, garlic, and carrots in a pan with oil.
  • Add the rest of the Salsa ingredients.
  • Cook until the carrots are soft.
  • Puree.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating