Whenever I have a busy week coming up, I always make a big batch of soup on Sunday evening. Soup re-heats really well and that way I have delicious, healthy meals all week without having to put much thought or time into it. One problem I have with a lot of broth based soups is they aren’t very filling, but this Tortilla Soup is full of beans and vegetables so that isn’t an issue here.
The first time I made this recipe I used the original variety of Ro-Tel which turned out too spicy for me, but I’m a bit of a wuss when it comes to spice tolerance. The next time around I used the mild variety and that was the perfect amount of heat for me. Feel free to use the original, or even the hot variety if you’re brave! If your batch turns out spicier than you’d like, try mixing some sour cream or plain Greek yogurt into it, that’ll help cut down the heat.
- 2 cans (10 oz. each) Ro-Tel
- 1 can black beans (15 oz.), rinsed and drained
- 1 can kidney beans (15 oz.), rinsed and drained
- 1 can corn (15 oz.), drained
- 1 onion, chopped
- 4 1/2 cups low-sodium vegetable or chicken broth
- 1 packet (1.25 oz.) taco seasoning
- Tortilla chips
- Sour cream
- Shredded cheese
- Add the Ro-Tel, black beans, kidney beans, corn, onion, broth and taco seasoning to a crockpot and stir to combine. Cook over high heat for 5 hours, or low heat for 8 hours.
- Serve with tortilla chips, sour cream and shredded cheese. Enjoy!