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If you're in search of a nutritious and vibrant meal that can be prepared with minimal effort, look no further than Zesty Veggie Tortilla Soup. This delightful dish is not only packed with fresh vegetables but also bursts with flavors that are sure to please your taste buds. Originating from the heart of Mexican cuisine, tortilla soup has gained popularity in various culinary traditions, often celebrated for its comforting qualities and versatility.

Crockpot Zesty Veggie Tortilla Soup

Discover the vibrant flavors of Zesty Veggie Tortilla Soup, a nutritious dish that's easy to prepare and perfect for any occasion. Bursting with fresh vegetables like red onions, garlic, bell peppers, and black beans, this soup is not only comforting but also packed with health benefits. Ideal for busy days, simply toss the ingredients in a crockpot and let it simmer. Enjoy a delightful meal that promotes a veggie-rich diet while tantalizing your taste buds.
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Ingredients
  

1 medium red onion, finely chopped

3 cloves garlic, minced

1 bell pepper (any color), diced into small cubes

2 medium carrots, diced

1 medium zucchini, chopped

1 cup corn kernels (choose between fresh, frozen, or canned)

1 can (15 oz) black beans, thoroughly rinsed and drained

1 can (15 oz) diced tomatoes (preferably with green chilies for added heat)

4 cups vegetable broth (low-sodium recommended)

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Juice of 1 lime

Salt and pepper to taste

A handful of fresh cilantro, chopped (for garnishing)

Tortilla chips (for serving)

Optional toppings: slices of avocado, shredded cheese, dollops of sour cream, diced jalapeños

Instructions
 

Prep Your Ingredients: Start by finely chopping the red onion and mincing the garlic. Dice the bell pepper, carrots, and zucchini into uniform pieces for even cooking. Chop the fresh cilantro for garnish and set aside.

    Layer Ingredients in the Crockpot: In a 6-quart crockpot, begin with a base layer of chopped red onion. Follow with minced garlic, diced bell pepper, carrots, zucchini, corn kernels, and black beans, layering each ingredient evenly.

      Add Canned Ingredients: Pour the entire contents of the can of diced tomatoes (including juices) over the layered vegetables, then add the vegetable broth to enhance the flavors.

        Spice It Up: Sprinkle ground cumin, smoked paprika, and chili powder evenly across the mixture. Season with salt and pepper to taste. Gently stir everything together to ensure even distribution of spices.

          Cook: Cover the crockpot with a lid and cook on the low setting for 6-8 hours or on high for 3-4 hours. The goal is to achieve tender vegetables and a rich flavor profile.

            Finish with Lime: About 10 minutes prior to serving, stir in the freshly squeezed lime juice to give the soup a zesty kick. Taste the soup and adjust the seasoning, adding more salt, pepper, or lime juice if desired.

              Serve: Ladle the hot, fragrant soup into serving bowls. Garnish each bowl with a sprinkle of chopped cilantro and your choice of optional toppings. Serve crispy tortilla chips on the side for a delightful crunch.

                Prep Time, Total Time, Servings:

                  15 minutes | 6-8 hours (cooking time in the crockpot) | 6 servings