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Spicy Tortilla Soup | Lunch
While you can certainly make your own strips of crispy tortillas for this soup,
this recipe opts for the convenience of lightly crushed tortilla chips. This is one
spicy and delicious soup. If you prefer less heat, cut back on the number of
chipotles used and be sure to remove the jalapeño ribs. If you use gluten-free
tortilla chips and soy-free vegan sour cream, this recipe can be both gluten-free
and soy-free.

SERVES 4
SLOW COOKER SIZE: 4- TO 5-QUART
COOK TIME: 4 TO 6 HOURS ON LOW
GLUTEN-FREE OPTION
SOY-FREE OPTION
Ingredients
2 teaspoons olive oil (optional)
1 medium-size yellow onion, minced
3 garlic cloves, minced
1 jalapeño chile, seeded and minced
2 tablespoons tomato paste
2 to 3 teaspoons chipotle chiles in adobo, minced
1 teaspoon ground cumin
1 (14-ounce) can diced tomatoes, with their juices
5 cups vegetable broth
Salt and freshly ground black pepper
½ cup chopped fresh cilantro leaves
3 cups lightly crushed tortilla chips
½ cup vegan sour cream, purchased or homemade, for garnish
1 ripe Hass avocado, pitted, peeled, and diced, for garnish
2 tablespoons toasted pepitas (green pumpkin seeds), for garnish
Lime wedges, for serving
Instructions
1. For the best flavour, heat the oil in a medium-size skillet over medium-high
heat. Add the onion and sauté until softened, about 5 minutes. Stir in the
garlic, jalapeño, tomato paste, chipotles, and cumin and cook for 1 minute
longer. Alternatively, omit the oil and sauté these ingredients in a few
tablespoons of water or combine them in a microwave-safe bowl with a
little water, cover, and microwave for 2 minutes.
2. Transfer the onion mixture to the slow cooker. Stir in the tomatoes and their
juices and the broth, and season to taste with salt and pepper. Cover and
cook on Low for 4 to 6 hours.
3. Shortly before serving time, stir in ¼ cup of the cilantro. Taste and adjust
the seasonings. Divide the tortilla chips among 4 soup bowls. Ladle the
soup over the tortilla chips and top each serving with a spoonful of sour
cream, some avocado, a sprinkling of pepitas, and the remaining cilantro.
Serve hot, with the lime wedges.