Crockpot Vegetarian Tortilla Soup
A hearty, smoky soup made with pantry staples, perfect for busy weeknights or potlucks, and customizable with a variety of toppings.
Ingredients
Main 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 (or 1 cup canned, drained)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 4 cups vegetable broth (use low-sodium if preferred)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika (for that signature smoky note)
- Salt and pepper, to taste
- 1 Juice of 1 lime
- Fresh cilantro, for garnish
- Tortilla chips, for serving
- Avocado, diced (optional)
- Shredded cheese (optional)
Instructions
Preparation
- Dice the onion and bell pepper, and mince the garlic. Drain and rinse both cans of beans well.
Building the Soup
- Place the diced tomatoes (with their juices), black beans, kidney beans, corn, onion, garlic, and bell pepper into the crockpot.
- Pour in the vegetable broth. Sprinkle in the chili powder, ground cumin, smoked paprika, and a few generous pinches of salt and pepper. Stir to combine.
Cooking
- Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours. The vegetables should be tender and the flavors melded.
Finishing and Serving
- Stir in the juice of one lime. Taste and adjust salt, pepper, or chili powder as needed.
- Ladle into bowls and garnish with cilantro, diced avocado, shredded cheese, and crushed tortilla chips.
Notes
Swap fire-roasted diced tomatoes for extra depth, or add a chopped jalapeño for heat. If you prefer a creamier texture, blend a cup of the soup and stir back in. Serve with warm corn tortillas or a salad to cut the richness.