Crockpot Vegetarian Tortilla Soup
This easy Crockpot vegetarian tortilla soup is loaded with black beans, pinto beans, corn, fire-roasted tomatoes, vegetables, and smoky Mexican-inspired seasonings. Finish each bowl with crispy tortilla strips, avocado, cilantro, and lime for a hearty, budget-friendly meatless dinner.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: MEXICAN INSPIRED
Ingredients
Scale
For the Tortilla Soup
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and finely chopped
- 3 garlic cloves, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1½ cups frozen corn
- 1 (28-ounce) can fire-roasted diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles
- 4 cups vegetable broth, plus more if needed
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- Juice of 1 lime
For the Crispy Tortilla Strips
- 6 small corn tortillas
- 1 tablespoon olive oil or avocado oil
- ¼ teaspoon salt
Optional Toppings
- Diced avocado
- Shredded Monterey Jack or cheddar cheese
- Sour cream or plain Greek yogurt
- Chopped fresh cilantro
- Sliced jalapeños
- Chopped green onions
- Crumbled cotija cheese
- Lime wedges
Instructions
- Add the diced onion, red bell pepper, jalapeño, garlic, black beans, pinto beans, corn, fire-roasted tomatoes, and green chiles to a 6-quart slow cooker.
- Pour in 4 cups of vegetable broth. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Stir until the ingredients and seasonings are evenly combined.
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours, until the vegetables are tender and the flavors have blended.
- Stir in the fresh lime juice. If you prefer a brothier soup, add up to 1 additional cup of vegetable broth. Taste and adjust the salt and seasonings as needed.
- While the soup finishes cooking, preheat the oven to 400°F. Cut the corn tortillas into thin, rustic strips.
- Toss the tortilla strips with the oil and salt. Arrange them in a single layer on a baking sheet.
- Bake for 8 to 12 minutes, turning halfway through, until lightly golden and crisp. Watch them carefully during the final few minutes.
- Ladle the soup into bowls. Top with crispy tortilla strips, diced avocado, cheese, sour cream, cilantro, jalapeños, green onions, cotija cheese, or fresh lime as desired.
Notes
- Use 5 cups of vegetable broth for a thinner, brothier tortilla soup.
- Remove all the jalapeño seeds and membrane for a milder soup. Leave some seeds in or add cayenne pepper for more heat.
- Regular diced tomatoes can replace the fire-roasted tomatoes, although the soup will have a slightly less smoky flavor.
- For a thicker broth, blend 1 to 2 cups of the cooked soup and stir it back into the Crockpot.
- Keep the tortilla strips separate until serving so they stay crisp.
- To make the recipe vegan, use vegan vegetable broth and plant-based toppings.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the cooled soup without its toppings for up to 3 months.