Slow Cooker Corn Chipotle Tortilla Soup

This is an easy, addictive, stick in your ribs soup and healthy too.  No oil, no sugar used.  And it is meatless.

I added cornmeal to thicken the soup. This is reminiscent of adding masa by the Mexicans.  I also added corn tortilla strips as is not fried at the end.  The sweet cream style corn gives it a creamy texture and sweet taste.  The chipotle from a can gives it that extra oomph.

You can add any vegetables like celery and red or green pepper if you have them.  This will be your go to soup.  My picky taster,  my husband, gave it two thumbs up.  You will too.

Slow Cooker Corn Chipotle Tortilla Soup

1 15 oz can cream style sweet corn

1 15 oz can whole kernel corn, drained

1 15 oz can black beans, drained and rinsed

1 cup salsa

1/8 tsp each garlic, onion, smoked paprika, cumin, chili, oregano powders, salt and pepper OR 1 tsp taco seasoning

3 cups vegetable broth

1 tablespoon chipotle pepper from a can, chopped

1 tablespoon tomato paste

2 tablespoons cornmeal in 2 tablespoon water

1 stalk celery chopped, optional

1 red or green pepper, chopped, optional

2 small corn tortillas cut into small strips

Add all the ingredients EXCEPT the  tortilla strips in the slow cooker.  Cook at high setting for 3 hours or at low setting for 6 hours. Add the tortilla strips at the end of cooking.