Crockpot Tortilla Soup-Stuffed Bell Peppers
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4+
 
Bell peppers would make a colorful and flavorful bowl for any type of soup, and they work especially well with tortilla soup.
Ingredients
  • Bell peppers, cut in half
Crockpot Tortilla Soup
  • 1 14.5-ounce can diced tomatoes
  • 4 cups low-sodium chicken broth
  • ½ onion, chopped
  • 2-3 garlic cloves, minced
  • 2 Fresno red peppers or 1 red bell pepper, chopped
  • ½ tsp cumin, to taste
  • ¼ 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
Instructions
Crockpot Tortilla Soup
  1. Add all of the ingredients to the slow-cooker.
  2. Let the soup cook in the slow-cooker until the chicken is cooked and veggies are tender.
  3. Shred or chop the chicken if desired (or use already-cooked chicken that is chopped or shredded).
  4. Season the soup to taste.
  5. 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.
  6. Top the soup-stuffed peppers with the garnish(es) of your choice.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/crockpot-tortilla-soup-stuffed-bell-peppers/