Slow Cooker Tortilla Soup

Fall is officially here, which means soup season has arrived. It is also time for my annual soup week, where I share a whole week of brand-new soup recipes. To kick things off, I have this cozy and flavorful Slow Cooker Tortilla Soup.

Some tortilla soups are very light and brothy, but this version is much richer and heartier. The base is made with broth, enchilada sauce, and refried beans. The refried beans help thicken the soup and give it a creamy, satisfying texture, but you would never guess they are mixed in.

Another thing I love about this soup is that it is completely vegetarian. There is no meat at all, but it is still packed with plenty of flavor and texture thanks to black beans and a generous mix of vegetables.

The soup includes onion, corn, Ro*Tel, green chiles, and red bell pepper. With all of those flavorful ingredients, plus the enchilada sauce, you really do not need much additional seasoning beyond a little salt and pepper.

And of course, tortilla soup is all about the toppings. You can keep things simple or load it up with shredded cheese, sour cream, crispy tortilla strips, fresh cilantro, and lime wedges.

Use just one or two toppings or pile on all of your favorites. Either way, this Slow Cooker Tortilla Soup is an easy, comforting meal that is perfect for a cool fall day.

Ingredients for Slow Cooker Tortilla Soup

• VEGETABLE OR CHICKEN BROTH – Broth creates the liquid base for the soup. Use vegetable broth to keep it vegetarian, or chicken broth if that is not a concern.
• REFRIED BEANS – Refried beans help thicken the soup and give the broth a richer, creamier texture. They blend into the base, so you do not really notice them as a separate ingredient.
• BLACK BEANS – Black beans add protein, fiber, and hearty texture. Be sure to drain them before adding them to the slow cooker.
• FROZEN CORN – Corn adds sweetness, color, and a little bite. It can go straight into the slow cooker from frozen.
• RO*TEL – Ro*Tel adds tomatoes, green chiles, and a little kick of heat. It also adds extra flavor to the soup without needing much additional seasoning.
• DICED GREEN CHILES – Green chiles add mild heat and a slightly smoky flavor. They help build that classic tortilla soup taste.
• RED ENCHILADA SAUCE – Enchilada sauce gives the soup its bold tomato and chile flavor. It is one of the main seasonings in the broth.
• ONION – Diced onion adds savory flavor and a little natural sweetness as it cooks.
• RED PEPPER – Red bell pepper adds color, sweetness, and texture. It softens as the soup cooks but still gives the mixture a nice vegetable presence.
• SALT AND PEPPER – Salt and black pepper help balance and enhance all the flavors. Season to taste since the broth, beans, and enchilada sauce can already contain plenty of sodium.

Toppings:

• SHREDDED CHEESE – Cheese adds richness and melts into the hot soup. Cheddar, Monterey Jack, or a Mexican blend all work well.
• SOUR CREAM – Sour cream adds a cool, creamy contrast to the warm, slightly spicy soup.
• CILANTRO – Fresh cilantro adds a bright, fresh flavor and a pop of color.
• TORTILLA STRIPS – Crispy tortilla strips add crunch and give the soup that classic tortilla soup finish.
• LIME WEDGES – A squeeze of fresh lime adds acidity and brightness, which helps balance the rich broth and beans.

Instructions for Slow Cooker Tortilla Soup

Add the vegetable broth and refried beans to the slow cooker. Stir until the refried beans are well combined with the broth.

Add the black beans, frozen corn, Ro*Tel, diced green chiles, red enchilada sauce, onion, and red bell pepper. Stir everything together.

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the vegetables are tender and the soup is hot and flavorful.

Taste and season with salt and black pepper as needed.

Ladle the soup into bowls and top with shredded cheese, sour cream, cilantro, tortilla strips, and fresh lime wedges, if desired. Makes 6 servings.

Frequently Asked Questions

Can I make this soup vegetarian?
Yes. Use vegetable broth instead of chicken broth and make sure the refried beans and enchilada sauce are vegetarian.

Can I use pinto beans instead of black beans?
Absolutely. Pinto beans work well, or you can use a combination of black and pinto beans.

Do I need to thaw the corn first?
No. Frozen corn can go straight into the slow cooker.

Can I make this soup spicier?
Yes. Use hot Ro*Tel, a spicier enchilada sauce, extra green chiles, or add diced jalapeños.

Can I make it milder?
Yes. Use mild Ro*Tel and mild enchilada sauce, and reduce or omit the green chiles if needed.

Why are refried beans added to the soup?
They help thicken the broth and give the soup a richer, creamier texture without adding cream.

Can I add chicken to this soup?
Yes. Cooked shredded chicken can be stirred in near the end, or you can add raw chicken breasts at the beginning and shred them once cooked.

Can I make this on the stovetop?
Yes. Combine everything in a large pot and simmer over medium-low heat until the vegetables are tender and the flavors are well blended.

How should I store leftovers?
Store cooled soup in an airtight container in the refrigerator. Reheat it on the stovetop or in the microwave.

Can I freeze tortilla soup?
Yes. Freeze the soup without the toppings, then thaw and reheat before serving. Add cheese, sour cream, tortilla strips, and lime after reheating.

Tips and Tricks

• Stir the refried beans into the broth first. Mixing them with the broth before adding the other ingredients helps create a smooth, evenly thickened soup base.
• Wait to season with salt until the end. The broth, beans, Ro*Tel, and enchilada sauce can already contain plenty of sodium, so taste before adding extra salt.
• Use toppings for extra texture and flavor. Crunchy tortilla strips, creamy sour cream, melted cheese, fresh cilantro, and lime make a big difference in the finished bowl.
• Adjust the heat to your preference. Choose mild or hot versions of the Ro*Tel and enchilada sauce depending on how spicy you want the soup.
• Add the lime just before eating. A squeeze of fresh lime brightens the soup and balances the rich beans and enchilada sauce.

For more recipes like this, try:

• French Onion Soup
• Slow Cooker Tomato Basil Soup
• Easy Chicken Enchilada Soup
• Pinto Bean, Steak, and Dumpling Soup

Recipe adapted from The Schmidty Wife.