Crock Pot Tortilla Soup
Crock Pot Vegetarian Tortilla Soup is a hearty and flavorful soup that is perfect for cold weather or any time you're craving a warm and comforting meal.
Servings: 8 servings (1 1/2 cups each)
Calories: 221kcal
Equipment
Ingredients
- 4 cups vegetable stock sub: chicken broth
- 1 (15-ounce) can vegetarian refried beans sub: drained pinto beans that have been smashed with a fork
- 1 (15-ounce) can 15-ounce can black beans, drained and rinsed sub: kidney or pinto beans
- 1 (15-ounce) can 15-ounce can corn, drained sub: 2 cups frozen corn
- 1 (15-ounce) can petite diced tomatoes, juice and all Tip: Fire-roasted diced tomatoes are delicious!
- 1 (4-ounce) can diced green chiles sub: 1/2 cup salsa
- 1 cup salsa This is my absolute favorite salsa.
- 2 tablespoons taco seasoning mix
- 1 cup cooked brown rice sub: cooked quinoa or cauliflower rice
- Optional Toppings: torn up corn tortillas, shredded cheddar cheese, sour cream or plain Greek yogurt, crushed tortilla chips, lime wedges, diced avocado, sliced or minced jalapeños
Instructions
- To a 5-or-6 quart slow cooker, add the stock, refried beans, black beans, corn, tomatoes, green chiles, salsa, and taco seasoning. Stir and break up the refried beans as much as possible.
- Cover and cook on low for 6-8 hours.
- Stir in the cooked rice. Serve warm in bowls with your favorite Mexican toppings.
Notes
- The soup will thicken as it sits. Add more broth, as needed.
- If you have a heat-sensitive palate, cut the taco seasoning back to 1 tablespoon and use mild salsa.
- Try adding in frozen or fresh cauliflower rice and cook with all the other ingredients. It works really well, adds even more nutrition, and is virtually tasteless. We have tested this many times, and it’s delicious.
Nutrition
Serving: 1.5cups | Calories: 221kcal | Carbohydrates: 44g | Protein: 11g | Fat: 2g | Sodium: 1167mg | Fiber: 11g | Sugar: 8g