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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 6 |
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This came together from random ingredients I already had on hand and I ended up absolutely loving it! Ingredients:
1 tablespoon vegetable oil |
1 small onion, diced |
3 garlic cloves, minced |
2 cups frozen mixed vegetables |
1 teaspoon vegetable stock powder |
32 ounces pacific roasted red pepper & tomato soup |
batch of homemade tortilla chips |
mexican blend cheese (to garnish) (optional) |
cilantro, chopped for garnish (optional) |
Directions:
1. In a slow cooker, combine the oil, onion, garlic, vegetables, broth and soup. Allow it to cook on low for about six hours. Right before you're ready to serve the soup, make a batch of tortilla chips. Serve the soup alongside the chips, which can be used in lieu of spoons! Cheese and cilantro add to the flavor, but are optional.
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