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Tortilla soup has surged in popularity in contemporary cuisine, celebrated for its rich flavors and comforting warmth. Originating from Mexican culinary traditions, this delightful dish has evolved beyond its roots, inviting a variety of adaptations that cater to diverse dietary preferences. Among these adaptations, the zesty veggie tortilla soup stands out as a vibrant, health-conscious choice that is perfect for any season. This vegetarian version not only showcases an array of fresh vegetables but also boasts a medley of spices that elevate its flavor profile, making it a favorite among both vegetarians and meat-lovers alike.

Crockpot Zesty Veggie Tortilla Soup

Discover the vibrant flavors of zesty veggie tortilla soup, a delightful vegetarian twist on a classic dish. This comforting soup is packed with fresh seasonal vegetables like red onions, bell peppers, and zucchini, combined with hearty black beans and diced tomatoes for a rich broth. Enhanced with spices like cumin and smoked paprika, this nutritious soup is perfect for any occasion—family dinners or meal prep. Enjoy a warm bowl today and experience a healthy, guilt-free indulgence!
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Ingredients
  

1 medium red onion, chopped

3 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, diced

1 zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes (with green chilies for extra heat)

4 cups vegetable broth

2 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

1 lime (juiced)

Salt and pepper to taste

1 handful fresh cilantro, chopped (for garnish)

Tortilla chips (for serving)

Optional toppings: avocado slices, shredded cheese, sour cream, diced jalapeños

Instructions
 

Prepare your ingredients: Begin by chopping all veggies - the red onion, garlic, bell pepper, carrots, zucchini, and cilantro.

    Layer ingredients in the crockpot: In a 6-quart crockpot, layer the chopped onion, garlic, diced bell pepper, carrots, zucchini, corn, and black beans.

      Add canned ingredients: Pour in the can of diced tomatoes (with juices) and the vegetable broth.

        Spice it up: Sprinkle in the ground cumin, smoked paprika, chili powder, and season with salt and pepper to taste. Stir everything gently to combine.

          Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The vegetables should be tender.

            Finish with lime: About 10 minutes before serving, stir in the lime juice for a zesty kick. Taste and adjust seasoning if necessary.

              Serve: Ladle the soup into bowls and serve hot, garnished with chopped cilantro and your choice of toppings, along with tortilla chips on the side for crunch.

                Prep Time, Total Time, Servings:

                  15 minutes | 6-8 hours (crockpot cooking) | 6 servings