Name: Crockpot Vegetarian Tortilla Soup
Prep time: 15 min
Cook time: PT-489182H42M17S
Total time: 6 h 15 min
Cuisine: Mexican-Inspired
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; 1/3 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

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.