Easy Mexican Tortilla Soup (Slow Cooker)

Set the slow cooker to the sauté function. Add the olive oil and, once shimmering, add the onion and garlic. Cook for 3–5 minutes, or until fragrant and soft.

Add the chipotle in adobo, coriander seeds, cumin seeds, dried oregano, and sweet smoked paprika. Cook for another minute, stirring to coat the onion.

Add the reserved adobo sauce, crushed tomatoes, vegetable stock, and black beans, and give it a good stir. Close the lid and cook for 4 hours on high, or 8 hours on low.

Season with the lime zest and juice, and some salt and pepper. Ladle into bowls and top with sliced avocado, tortilla chips, cheese and chopped coriander. Serve piping hot.