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Crockpot Vegetarian Tortilla Soup

This cozy, hands-off soup is packed with Tex-Mex flavors and is perfect for busy weeknights. It's hearty yet not heavy, easily adaptable for various diets, and a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans 14.5 oz each diced tomatoes, with juices
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 4 cups vegetable broth Use low-sodium for better salt control.
Seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and pepper
Toppings
  • Fresh cilantro, for garnish
  • Tortilla chips, for serving
  • Avocado, diced (optional)
  • Shredded cheese (optional)

Method
 

Preparation
  1. Dice the onion and bell pepper, mince the garlic, and drain and rinse both cans of beans.
Combine Ingredients
  1. Add diced tomatoes (with juices), black beans, kidney beans, frozen corn, diced onion, minced garlic, and diced bell pepper to the crockpot.
  2. Pour in the vegetable broth and stir gently to combine.
Season and Cook
  1. Sprinkle in chili powder, ground cumin, smoked paprika, and add salt and pepper to taste. Stir to distribute the spices.
  2. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours.
Finishing Touches
  1. When done, stir in the juice of one lime. Taste and adjust seasoning as needed.
  2. Ladle into bowls and garnish with fresh cilantro, diced avocado, shredded cheese (if using), and a handful of tortilla chips.

Notes

For added flavor, toast the spices in a dry skillet before adding to the crockpot. For more texture, reserve half the corn and add it in the last 30 minutes of cooking. Adjust the recipe by using pinto or cannellini beans instead of black and kidney beans. Can be made vegan by omitting cheese.