Go Back

Crockpot Vegetarian Tortilla Soup

Hearty slow cooker soup with beans, peppers, and warming spices that's perfect for easy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican, Southwestern
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 15 oz black beans drained and rinsed
  • 15 oz pinto beans drained and rinsed
  • 14.5 oz fire-roasted diced tomatoes
  • 1 cup corn canned, frozen, or fresh
  • 4 cups vegetable broth
  • 1/2 cup salsa optional
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon lime juice freshly squeezed
  • corn tortilla strips for topping
  • diced avocado for topping
  • shredded cheese for topping
  • fresh cilantro for topping
  • sour cream or Greek yogurt for topping

Equipment

  • 6-quart Slow Cooker
  • cutting board and knife
  • measuring cups and spoons

Method
 

  1. Dice the onion and both bell peppers into similar-sized pieces. Mince the garlic cloves finely.
  2. Add the onion, bell peppers, garlic, drained black beans, pinto beans, corn, and fire-roasted tomatoes with their juices to your slow cooker. Pour in the vegetable broth and salsa if using.
  3. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir everything together until the spices are evenly distributed.
  4. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the vegetables are tender and the flavors have melded.
  5. Just before serving, stir in the fresh lime juice. Taste and adjust salt or pepper if needed.
  6. Ladle the soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, fresh cilantro, and sour cream or Greek yogurt.

Notes

Storage: Refrigerate in airtight containers for up to 5 days. Freeze for up to 3 months. Keep toppings separate until serving. Reheating: Warm on stovetop or microwave until hot. Thin with broth if needed. Make-Ahead: Combine all ingredients except lime juice in slow cooker insert the night before and refrigerate. In the morning, place in base and cook as directed. Variations: For creamier soup, stir in 4 oz cream cheese or 1/2 cup coconut milk during last 30 minutes. Add jalapeño for more heat. Use different bean varieties as desired. Thicker Texture: Blend 1 cup of soup until smooth and stir back into pot, or mash some beans against the side of the slow cooker.