Vegetarian Tortilla Soup
Serve topped with shredded cheese, crushed tortilla chips, and guacamole.
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peeled and diced (2 carrots or one cup)
lime for juice
can (28oz per can)
can (15oz per can)
drained and rinsed
pepper from a 7oz can of chipotle peppers in adobo sauce
(or the leaves from 6 cilantro stems, chopped)
vegetarian “better than bouillon”
water (not needed until day of cooking)
crushed tortilla chips (not needed until day of cooking)
gallon-sized plastic freezer bag
To Freeze and Cook Later
Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
Add all ingredients except water and tortilla chips to your freezer bag.
Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
Add to crockpot with water and crushed tortilla chips.
Cook on “low” setting for 4-6 hours.
To Cook in Instant Pot
Add frozen meal to Instant Pot and sauté 5 minutes to release some liquid.
Flip over and add water and tortilla chips.
Pressure cook 20 minutes.