Slow Cooker Chickpea Tortilla Soup (Freezer to Crock Pot)
Slow cooker chickpea tortilla soup which can be assembled ahead of time and stored in the fridge or freezer! A great way to stay out of the kitchen this summer.
Servings: 6 servings
Calories: 391kcal
Ingredients
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- 1 19 oz can of chickpeas drained and rinsed
- 1 15 oz can of corn drained
- 1 onion chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken stock
Before Serving
- 1 tablespoon lime juice
Toppings
- tortilla chips
- avocado
- greek yogurt
- cilantro leaves
Instructions
- To Cook Immediately:Combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, garlic and chicken stock in a 5 quart slow cooker.
- Cook on high for 3-4 hours or for low 6-8 hours.
- Stir in the lime juice before serving with the toppings listed above.
- To Assemble Ahead and Freeze:In a large freezer bag, combine salsa, cumin, chili powder, salt, chickpeas, corn, onion, and garlic. Squeeze out air and label the bag.
- Freeze for up to 3 months.
- To cook, thaw completely for 24 hours in the fridge, then dump the bag into a 5 quart slow cooker with 4 cups of stock.
- Cook on high for 3-4 hours or for low 6-8 hours.
- Stir in the lime juice before serving with the toppings listed above.
Video
Nutrition
Serving: 1/6 of batch | Calories: 391kcal | Carbohydrates: 74g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1565mg | Potassium: 917mg | Fiber: 15g | Sugar: 18g | Vitamin A: 1306IU | Vitamin C: 13mg | Calcium: 110mg | Iron: 5mg