So today is the first day of fall and here in CO it was a rainy one. I felt it was time to make a nice homemade soup. It is getting colder and fall is definitely here. We have been eating lots of dips these last few Saturday's when watching football and Jimmy has been saving the crushed chips for me. This is something I have never made but he keeps asking me about it. I was not sure exactly what he wanted when he kept saying tortilla soup so I looked up a few recipes today and new this would be something I could make my own and would be simple. Plus we bought a crock pot a few weeks ago and I have been dying to use it. It was absolutely delicious and I would totally make it again on a nice cold day. Our crock pot is small so I made a half recipe which made about 2 big bowls. If you want more just double all the ingredients. I hope you enjoy this one!
1/2 yellow onion (diced)
1/2 red, yellow orange or green pepper (diced)
2 gloves garlic (minced)
1 can whole kernel corn (rinsed)
1 can black beans (rinsed)
1 can diced tomatoes
1 medium tomato (diced)
jared jalepenos diced (to taste)
2 cups vegetable stock
2 tablespoons cumin
2 tablespoons paprika
hot sauce (to taste)
crumbled tortilla chips
vegan cheddar cheese (optional)
vegan sour cream (optional)
1. Combine all your ingredients except the crushed chips into a crock pot. Mix them together and turn on high for 4-5 hours or low for 6-7 hours.
2. Add your tortilla chips about 10 minutes before you are going to serve.
3. Place into a bowl and garnish with cheddar cheese and sour cream if you want. The sour cream helps with the spice. Serve with some extra tortilla chips as well. The crunchy factor adds a little extra to the dish!