Description
Total Time: 4 hours 20 minutes
Prep: 20 minutes
Cook: 4 hours
Yield: 6 servings
Level: Easy
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small organic zucchini, halved and thinly sliced
- 1 orange bell pepper, diced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- 14 ounces chopped tomatoes (or diced tomatoes)
- 32 ounces organic vegetable broth
- 1/3 cup uncooked long grain brown rice
- 3/4 cup frozen organic sweet corn
- 1 cup organic shredded Monterey Jack cheese (optional)
- 1 lime
- 1 avocado
- 30 organic tortilla chips
- 1/4 cup cilantro, chopped (optional)
- Salt and freshly ground black pepper
Instructions
- Add the olive oil, garlic, onion, zucchini, and bell pepper to a slow cooker set to low heat. Season with salt and pepper, and stir until well combined. Cover and cook, stirring occasionally, until vegetables are softened, about 1 1/2 hours.
- Add the cumin, oregano, paprika, chopped tomatoes, vegetable broth, and rice. Stir until well combined. Increase the heat to High, cover and cook until rice is tender, about 2 1/2 hours.
- Add the frozen corn, and stir until well combined. Season to taste with salt and pepper.
- Squeeze all of the juice from the lime. Peel, core and thinly slice the avocado, and pour the fresh lime juice all over the avocado slices.
- Ladle the soup into serving bowls. Top with cheese (optional) and a few avocado slices. Crush several tortilla chips to top off each bowl, and add fresh cilantro (optional). Serve.