Slow Cooker Tortilla Soup

5 from 1 vote

This Slow Cooker Tortilla Soup is a hearty vegetarian soup made with black beans, corn, peppers, enchilada sauce, and refried beans for a rich, slightly creamy base. It cooks low and slow until the vegetables are tender and the flavors are well blended. Top each bowl with cheese, sour cream, tortilla strips, cilantro, and fresh lime for an easy and comforting meal.

Course dinner, Main Dish, Soup

Cuisine Mexican

Keyword comfort food, hearty, slow cooker, vegetarian

Prep Time 10

Cook Time 7

Total Time 7 10

Servings servings

Calories 323kcal

Author Laura

Equipment

Ingredients

4 cups vegetable broth or chicken broth if you aren't worried about the soup being vegetarian
15 oz caan refried beans
30 oz black beans two 15 oz cans, drained
1 ½ cups frozen corn
10 oz can Rotel
4 oz can diced green chiles
10 oz can red enchilada sauce
½ onion diced
1 red pepper diced
salt and pepper diced

Toppings:

shredded cheese
sour cream
cilantro
tortilla strips
lime wedges

Instructions

Add vegetable broth and refried beans to the slow cooker. Stir to combine.
Add all of the remaining ingredients. Cover and cook on low for 6-7 hours or high for 3-4 hours.
Add salt and pepper to taste. Then top with desired toppings. Serves 6.

Nutrition