Crockpot Tortilla Soup-Stuffed Bell Peppers
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Bell peppers would make a colorful and flavorful bowl for any type of soup, however, I thought they found the perfect match with tortilla soup. This crockpot version of my tortilla soup {with or without bell pepper bowls} is simple and easy for busy weekday nights. Making tortilla soup helps clean out your refrigerator and cupboards because you can make a yummy soup with many ingredient combos depending on what veggies, beans and meat you have on hand. Serve the soup with cheese quesadillas or a grilled cheeses and an array of garnishes/toppings to complete the comfort.
- Bell peppers, cut in half
- Crockpot Tortilla Soup
- 1 14.5-ounce can diced tomatoes
- 4 cups low-sodium chicken broth
- 1/2 onion, chopped
- 2-3 garlic cloves, minced
- 2 Fresno red peppers or 1 red bell pepper, chopped
- 1/2 tsp cumin, to taste
- 1/4 tsp oregano
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 Tbsp lime juice
- 2 chicken breasts, cooked and shredded, optional
- Garnishes
- Fried tortilla strips
- Light sour cream
- Shredded cheese
- Avocado, cubed
- Diced onion
- Cilantro
- Add all of the ingredients to the slow-cooker.
- Let the soup cook in the slow-cooker until the chicken is cooked and veggies are tender.
- Shred or chop the chicken if desired (or use already-cooked chicken that is chopped or shredded).
- Season the soup to taste.
- Enjoy the soup as is or spoon it into bell pepper halves, top with cheese and cook until the soup is bubbling and the cheese has melted. The peppers should still be firm so they hold the form of a bowl.
- Top the soup-stuffed peppers with the garnish(es) of your choice.
Tags: bell pepper bowls, bell peppers, crock pot tortilla soup, crockpot tortilla soup, edible bowls, slow-cooker tortilla soup, soup, stuffed peppers, tortilla soup, tortilla soup in bell peppers
Sun, Oct 6, 2013
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