Slow Cooker Creamy Tortilla Soup is really easy to make in the crock pot, and deliciously creamy and comforting while being vegan and healthy. It’s perfect for a Meatless Monday or for eating while watching the game!
Optional: Heat a skillet over medium heat. Add 1 teaspoon oil and chopped red onion. Cook for 5-10 minutes to soften.Remove and place in the slow cooker. You may skip the onion cooking and throw the raw onion into the slow cooker if preferred.
Place all ingredients except milk and wheat bread in the bowl of a 5 to 6-quart slow cooker, and stir until combined. Cover, and cook on low for 4 hours.
Remove 3 cups of the soup and place in the bowl of a blender. Add the wheat bread to the soup in the blender, and blend until pureed and smooth. Return pureed soup to the crock pot, and add the milk, cover, and allow to heat through, about 10-15 minutes.
While the soup finishes cooking, toss the tortilla strips into an ungreased (dry) cast iron or other skillet, and toast until golden and browned.
Serve the Slow Cooker Creamy Tortilla, hot, garnished with toasted tortilla strips, avocado, cilantro, red onion, sour cream, or shredded cheese.