Crockpot Vegetarian Tortilla Soup

This Crockpot Tex-Mex Chili Dish is a bold, hearty, and flavor-packed slow cooker meal with a Southwest twist! Made with seasoned ground beef (or turkey), beans, corn, tomatoes, and Tex-Mex spices, it simmers low and slow for a rich, smoky flavor. Perfect for cozy dinners, game day, or meal prep it’s an easy, crowd-pleasing chili everyone will love!

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner, Soup

Cuisine American

Servings 6

Calories 240 kcal

Ingredients

Vegetables

1 medium onion diced
3 cloves garlic minced
1 red bell pepper diced
1 green bell pepper diced

Beans

1 can 15 oz black beans, drained and rinsed
1 can 15 oz pinto beans, drained and rinsed

Corn

1 cup corn kernels fresh or frozen

Canned Tomatoes

1 can 14.5 oz diced tomatoes (or crushed tomatoes)

Vegetable Broth

4 cups vegetable broth

Spices

1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt adjust to taste
1/4 teaspoon black pepper

Toppings

1 cup tortilla strips
1 avocado diced
1/2 cup shredded cheese cheddar or Mexican blend
1/4 cup fresh cilantro chopped
1 tablespoon lime juice plus extra wedges for serving

Optional for heat:

1/4 teaspoon red pepper flakes
1 diced jalapeño or

Instructions

Step 1: Prep the Vegetables

Chop the onion, bell pepper, and garlic. Add them to the slow cooker.For extra flavor, you can sauté them first in a pan for 5 minutes, but it’s optional.

Step 2: Add the Main Ingredients

Add the beans (drained and rinsed), corn, canned tomatoes, and vegetable broth.Sprinkle in all the spices and give it a quick stir.

Step 3: Slow Cook

Cover the slow cooker.Cook on low for 6–8 hours or high for 3–4 hours.
The soup will thicken slightly as it cooks and the flavors will blend.

Step 4: Adjust Seasoning

Taste before serving. Add salt, pepper, or a splash of lime juice if needed.

Step 5: Add Toppings

Serve hot. Top each bowl with crunchy tortilla strips, avocado slices, shredded cheese, and chopped cilantro.

Video

Notes

📝 Notes

Use a mix of black beans, corn, and diced tomatoes for a hearty base.
Vegetable broth keeps it light and fully vegetarian.
Add diced bell peppers or zucchini for extra color and texture.
Stir in lime juice and cilantro just before serving for freshness.
Top with crispy tortilla strips, avocado, or shredded cheese.
For a creamy twist, blend a small portion and mix it back in.
Store leftovers up to 5 days in the fridge or freeze for 2 months.
Reheat gently and add a splash of broth if it thickens too much.

🍽️ Nutrition Facts (Per Serving)

Keyword Crockpot Vegetarian Tortilla Soup