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Crockpot Tortilla Soup–Also, Homemade Enchilada Sauce

This recipe is courtesy of Planty Mom, a vegan cook who likes fast, easy recipes just as much as me!

Easy Tortilla Soup

1 can diced tomatoes
1 can black beans
1 can diced green chilies
1 can enchilada sauce
1 medium chopped onion
1 tsp minced garlic
2 cups water
2 cups vegetable (or chicken) broth
1 tsp cumin
1 tsp chili powder
1 bag frozen corn
1 cup instant rice (optional)
1 can chunk chicken breast (optional)

Chop onion then combine all ingredients (except optional rice) in a crockpot. Stir gently then cook on high 4-6 hours. If using rice, add the cup about 45 minutes before serving and stir it in. Serve with tortilla chips and vegan shredded cheese.
Note: I didn’t have enchilada sauce on hand, so I whipped up this enchilada sauce, courtesy of the Happy Herbivore cookbook. I have halved the recipe so that it makes the right amount for the tortilla soup.

Enchilada Sauce

1 tbsp whole wheat flour
1/2 tsp unsweetened cocoa
1 tbsp chili powder
1/2 tsp dried oregano
1/2 tsp cumin
1/4 tsp granulated garlic powder
1 cup vegetable broth
4-oz tomato sauce (1/2 of normal can)

Whisk flour, cocoa, and spices together in a saucepan without heat. Add part of the broth and stir into paste. Slowly whisk in remaining broth and 1/2 cup additional water. Bring to a boil and whisk in tomato sauce. Allow to cook for a few minutes and thicken slightly. Remove from heat.

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