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Thursday, February 11, 2016

Klunker's black bean fajita soup (slow cooker)

Klunker's black bean fajita soup (slow cooker)

Today was a great day with my kids, and I wanted to keep playing.  But I had to think about dinner too.  So, I got my slow cooker out, and decided that dinner can cook itself, and I can keep playing with the kids.
I had some red and green bell peppers in the fridge that needed to be used.  I love fajitas, and since I was making dinner in the slow cooker, I turned it into soup.  
It has a little spice to it, but you can adjust it up or down as you want.  The best part is you can just dump it all in and go about your day.  Now, I know there is a large number of you that have the Instant Pot, so I have included instructions for that too. :)

Ingredients:

2 cans of black beans, drained and rinsed (this is optional, you can include liquid if you want)
1 can of RoTel® 
1 8oz. can of tomato sauce
3 cups veggie broth
1 cup frozen or fresh corn
1 medium onion, peeled and chopped small
1 red bell pepper, washed and chopped small
1 green bell pepper, washed and chopped small
1 tsp. ground cumin
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. salt (optional)
2 tsp. chili powder
1/2 tsp. ground black pepper
1 tsp. paprika 
1/2-1 tsp. chipotle powder
4-5 corn tortillas 

Get all of your prep work done (picture above).  Then, like magic, dump it all into the pot of your slow cooker (except the corn tortillas) , stir well (make sure all the spices are mixed in).

I put on high for 1 hour to get it warmed up, and then low for 6 hours.  You can put on high for 4 hours too.  If you are making it in the IP, place everything in the pot (except the tortillas) and put lid on.  Manual pressure, 13 minutes, natural release.

For the crispy tortillas on top:
-Heat oven to 400*
-Stack the tortillas on top of each other
-With a sharp knife, slice the tortillas into thin strips
-Spread the strips onto a cooking sheet lined with parchment or a silicone pad
-Place in oven and bake for about 10 minutes.  Check often, you don't want them to burn.
-When they are golden brown and crispy (they will crisp up more when you take out of the oven) take out of the oven and let cool for a few minutes.
-Place on your soup and enjoy.  

You can also garnish your soup with avocado, lime juice and some plant based sour cream and chopped cilantro.
I hope you enjoy this easy and delicious soup!


1 comment:

  1. This was excellent! And I just realized now that when I came to leave a comment that we forgot to make the crispy tortillas! I will do that tomorrow with the leftovers. We will make this again for sure!

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