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Slow Cooker Chickpea Tortilla Soup

By March 17, 2022Vegan Recipes

 

Slow Cooker Chickpea Tortilla Soup

Denise Bustard
If you are looking for a dish that will keep you out of a hot kitchen this summer then try this yummy, slow cooker chickpea tortilla soup. It can be assembled ahead of time and stored in the fridge or freezer. For a little extra, we added a 15 oz. can of Eden black beans and made our own Hec's Simple Salsa rather than using store bought salsa. We also skipped the vegan yogurt, cilantro, and tortilla chips as toppings this time and it was delicious without these extras. (Originally posted on www.sweetpeasandsaffron.com.)
Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Servings 6
Calories 391 kcal

Ingredients
  

  • 1 cup salsa (see salsa recipe below)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 19oz can chickpeas drained and rinsed
  • 1 15oz can corn drained
  • 1 15oz can Eden black beans optional
  • 1 onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable stock

Before Serving

  • 1 tablespoon lime juice

Toppings

  • avocado
  • tortilla chips
  • vegan yogurt
  • cilantro leaves

Instructions
 

  • To Cook Immediately: Combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, garlic, and vegetable stock in a 5 quart slow cooker.
  • Cook on high for 3-4 hours or low for 6-8 hours.
  • Stir in the lime juice before serving with your choice of the toppings listed above.
  • To Assemble Ahead and Freeze: In a large freezer bag, combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, and garlic. Squeeze out air and label the bag.
  • Freeze for up to 3 months.
  • To cook, thaw completely for 24 hours in the fridge then dump the bag into a 5 quart slow cooker with 4 cups of stock.
  • Cook on high for 3-4 hours or low for 6-8 hours.
  • Stir in the lime juice before serving with your choice of the toppings listed above.

Notes

Nutrition Information

Serving: 1/6 of batch, Calories: 391kcal, Carbohydrates: 74g, Protein: 18g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 1565mg, Potassium: 917mg, Fiber: 15g, Sugar: 18g, Vitamin A: 1306IU, Vitamin C: 13mg, Calcium: 110mg, Iron: 5mg

Hec's Simple Salsa

An authentic and easy to make salsa from our favorite chef.
Prep Time 5 mins
Cook Time 25 mins
Cuisine Mexican

Ingredients
  

  • 4 roma tomatoes
  • 3 Serrano peppers
  • 1 teaspoon salt

Instructions
 

  • Boil ingredients in water for 25 minutes
  • Transfer to blender
  • Add salt
  • Blend until purée