This Crockpot Vegetarian Tortilla Soup is a warm, hearty, and soul-satisfying dish that’s packed with flavor and wholesome ingredients. It’s the kind of meal I turn to when I want something cozy but easy to throw together. The best part? The slow cooker does most of the work for me.
Why I Love This Recipe
I love how comforting and flavorful this soup is, without being heavy. The combination of beans, corn, tomatoes, and spices gives it a depth that keeps me coming back for more. It’s also incredibly convenient—I can toss everything into the crockpot in the morning and come home to a ready-made dinner. It’s perfect for meal prep, family dinners, or when I want leftovers that actually taste better the next day.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cans black beans, rinsed and drained
- 2 cans fire-roasted diced tomatoes, with juice
- 4 cups vegetable broth
- Juice of 1 lime
- 1 cup frozen corn
- ⅓ cup chopped cilantro
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and black pepper to taste
- Optional garnishes: diced avocado, chopped cilantro, tortilla strips, shredded cheese, sour cream or plain Greek yogurt
Directions
- Add all ingredients to the slow cooker and stir well to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Just before serving, stir in the lime juice and adjust seasoning if needed.
- Serve hot with your favorite garnishes like tortilla strips, avocado, and cheese.
Servings and Timing
This recipe makes about 6 servings. Prep time is around 15 minutes, and cook time is 6 hours on low or 3 hours on high. It’s a great option for busy days when I want a hot meal waiting for me.
Variations
I like to change things up from time to time:
- Add zucchini or spinach for extra veggies
- Use kidney or pinto beans for variety
- Toss in a chipotle pepper for a smoky kick
- Stir in cooked quinoa or rice for added texture and substance
- Make it creamy by blending a portion of the soup or adding a splash of coconut milk
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days in an airtight container. To reheat, I use the microwave or warm it on the stovetop over medium heat. If it thickens too much, I just add a splash of broth or water. It also freezes beautifully for up to 3 months—perfect for meal prep or busy weeks.
FAQs
Can I make this soup spicier?
Yes, I just add more chili powder or a diced jalapeño to kick up the heat.
Is fresh corn okay instead of frozen?
Definitely. I use fresh corn when it’s in season—just cut it off the cob and toss it in.
Can I cook this on the stovetop?
Absolutely. I sauté the onion, garlic, and peppers first, then add the rest and let it simmer for about 30 minutes.
How do I make the tortilla strips?
I cut corn tortillas into strips, brush them with oil, sprinkle with salt, and bake them at 375°F for 10 minutes or until crispy.
Can I add meat to this soup?
Sure, if I want to make it heartier, I sometimes add cooked shredded chicken or even ground turkey.
Conclusion
This Crockpot Vegetarian Tortilla Soup is one of those recipes I can count on—easy, filling, and loaded with flavor. It’s great on its own or with fun toppings, and it makes enough for leftovers I actually look forward to. Whether I’m cooking for family or just myself, it always hits the spot.
Crockpot Vegetarian Tortilla Soup
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (or 3 hours 15 minutes)
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Crockpot Vegetarian Tortilla Soup is a cozy, flavorful, and easy-to-make meal perfect for busy weeknights or meal prep. Loaded with black beans, fire-roasted tomatoes, corn, and bold spices, this vegetarian slow cooker soup is hearty, healthy, and customizable with your favorite toppings.
Ingredients
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 cans black beans, rinsed and drained
- 2 cans fire-roasted diced tomatoes, with juice
- 4 cups vegetable broth
- Juice of 1 lime
- 1 cup frozen corn
- ⅓ cup chopped cilantro
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt and black pepper to taste
- Optional garnishes: diced avocado, chopped cilantro, tortilla strips, shredded cheese, sour cream or plain Greek yogurt
Instructions
- Add all ingredients (except lime juice and optional garnishes) to the slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Before serving, stir in lime juice and adjust seasoning with salt and pepper if needed.
- Serve hot with your favorite garnishes like tortilla strips, avocado, cheese, or a dollop of sour cream.
Notes
- Feel free to add extra vegetables like zucchini or spinach.
- Swap black beans for pinto or kidney beans for variety.
- Add a chipotle pepper in adobo for a smoky twist.
- Stir in cooked rice or quinoa for added texture.
- To make it creamy, blend a portion of the soup or stir in coconut milk.
- Leftovers store well in the fridge for 4 days or in the freezer for up to 3 months.
