Slow Cooker Tortilla Soup (Vegan)

This cozy dump-and-go soup is perfect for busy weeknights! It's protein packed, full of flavour, and 100% plant-based and gluten-free! Just shred your tofu, toss everything into the slow cooker, and dinner’s ready in a few hours 🙌

Ingredients-

• 1 Tbsp extra-virgin olive oil

• 1 block extra-firm tofu, pressed and shredded

• 1/4 white onion, chopped

• 2 bell peppers, chopped

• 3 cloves garlic, finely chopped

• 1 (15-oz.) can black beans, rinsed and drained

• 1 can crushed tomatoes

• 1 cup frozen corn

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 1 tsp salt (or to taste)

• 2 cups vegetable broth

• 3 small corn tortillas, cut into strips

• 1 cup vegan shredded cheese and jalapeños (optional, for serving)

  
  

Directions-

1. Add shredded tofu, onion, bell peppers, garlic, black beans, crushed tomatoes, corn, chili powder, cumin, salt, olive oil, and vegetable broth to the slow cooker. Stir to combine.

2. Cover and cook on LOW for 4–5 hours or HIGH for 2–2½ hours, until tofu is tender and flavours are blended.

3. Option 1 (soft tortilla strips): About 15 minutes before serving, stir in the tortilla strips so they soften in the soup.

4. Option 2 (crispy tortilla strips): Toss tortilla strips lightly with olive oil, a pinch of salt, and garlic powder. Air fry at 375°F (190°C) for 4–5 minutes, shaking halfway, until golden and crispy. Use them as a crunchy topping or stirr into the soup.

5. Serve hot in bowls topped with vegan cheese (if using), tortilla strips (crispy or soft) and jalapeños. Enjoy!