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
- 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
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.
