- Super Easy
425 Total TimeTotal Time
Everyone knows tortilla soup is just as much about all the delicious toppings as it is about the rich, spicy broth. However, this easy to assemble recipe still needs time to develop the layers of flavor in the soup. Perfect for a comforting, warm weeknight dinner, we’ve taken a brilliant shortcut featured in this Impossible™ Tortilla Soup Slow Cooker Recipe—we’ve let the slow cooker put in the time for us.
You’ll want to start by building the layers of flavor in a saute pan. After a little bit of prep work chopping up the onion, garlic, and veggies, you’ll cook the Impossible™ Burger first, and then add the veggies to keep building on the foundation of the soup. Next, the flavors of the spices are intensified by toasting them with the Impossible Burger and veggies before adding in any liquid. The oils that make these dried spices flavorful are revived after this quick toast, so make sure not to skip this step!
Add this spicy Impossible Burger mixture to your slow cooker set to low, along with the crushed tomatoes and vegetable stock, and then you get to put the lid on and walk away for 4-5 hours while your dinner makes itself. Black beans add another savory and earthy flavor element to the soup in the last hour of cooking.
From there, all that’s left to do is season with salt and pepper to taste, ladle into bowls, and top with shredded jack cheese, a dollop of sour cream, tortilla strips or chips, avocado, chopped cilantro, and a squeeze of lime! And just like that: a hearty & classic tortilla soup featuring meat made from plants is made even easier and more delicious with a slow cooker.
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible Burger
- 1 Tablespoon Vegetable oil
- 1 Yellow Onion, diced
- 1/2 carrot, peeled, quartered and sliced
- 1 Celery stalk, diced
- 4 Garlic Cloves, minced
- 2 jalapeño peppers, finely chopped
- 3 ears fresh corn, kernels cut from cob, or 2 cups Frozen Corn
- 1 1/2 Teaspoons Cumin
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Coriander
- 1/2 Teaspoon paprika
- 1/2 Teaspoon Cayenne
- 2 Bay Leaves
- 14 1/2 Ounce Can Crushed Tomatoes
- 5 Cups Vegetable Broth
- Salt and Pepper to taste
- 15 Ounce Can Black Beans, drained and rinsed
- 1 Avocado, diced
- 1 Lime, cut into wedges
- 1/2 Bunch Cilantro, chopped
- 1/2 cup Sour Cream
- 1/2 cup Shredded Jack Cheese
- Tortilla Strips or Chips
Cook the Impossible Burger
In a large saute pan over medium heat, add the oil. Add Impossible Burger and saute until fully cooked. Add the onion, carrot, celery, garlic, and jalapeño. Cook until onion is translucent and soft. Add in corn and cook for 1 minute. Add in all dry ingredient spices to let them toast with the vegetables and oil. Cook for 1-2 minutes, continuing to stir.
Add to the Crockpot
Add cooked mixture to slow cooker on low setting. Stir in tomatoes and vegetable stock and cook for 4-5 hours. Add in rinsed black beans and cook for an additional hour to allow beans to heat and combine with soup flavors. Season with salt and pepper to taste.
Serve and Enjoy
Remove the bay leaves. Serve topped with shredded jack cheese, a dollop of sour cream, tortilla strips or chips, avocado, chopped cilantro, and a squeeze of lime!
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