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.