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Crockpot Vegetarian Tortilla Soup

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A cozy, hearty vegetarian tortilla soup made in a slow cooker with smoky chipotle, fresh lime, and crispy tortilla strips. Perfect for easy, comforting dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2–3 garlic cloves, minced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth (low sodium preferred)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1–2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • Salt and black pepper to taste
  • 2 tablespoons fresh lime juice
  • 4–6 corn tortillas, cut into strips
  • Optional toppings: diced avocado, shredded cheese, chopped cilantro, sour cream or plain Greek yogurt

Instructions

  1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add diced onion, carrots, bell pepper, and jalapeño (if using). Cook until veggies soften and onions turn translucent, about 8-10 minutes.
  2. Stir in minced garlic and cook another minute until fragrant.
  3. Transfer the sautéed vegetables to your slow cooker. Add canned diced tomatoes, tomato paste, vegetable broth, black beans, corn, minced chipotle peppers, cumin, chili powder, oregano, salt, and pepper.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours until soup thickens slightly and flavors meld.
  5. While soup cooks, preheat oven to 375°F (190°C). Cut corn tortillas into thin strips. Toss with a little olive oil and spread on a baking sheet. Bake for 10-12 minutes or until crisp and golden, flipping halfway. Alternatively, shallow fry in a skillet until crispy and drain on paper towels.
  6. About 15 minutes before serving, stir in fresh lime juice to add brightness and balance the smoky heat.
  7. Ladle soup into bowls and top with crispy tortilla strips, diced avocado, shredded cheese, chopped cilantro, and a dollop of sour cream or Greek yogurt if desired.

Notes

Sautéing the vegetables first enhances flavor and texture. Adjust chipotle peppers to control heat. Baking tortilla strips is a healthier alternative to frying. If soup is too thick, add broth or water; if too thin, cook uncovered on high to reduce. Flavors deepen if made a day ahead. Rinse canned beans to reduce starch and sodium. Can be made on stovetop by simmering 30-40 minutes.

Nutrition

Keywords: vegetarian tortilla soup, crockpot soup, slow cooker soup, chipotle soup, easy vegetarian dinner, cozy soup recipe, meatless soup

Find it online: https://cooltastes.com/crockpot-vegetarian-tortilla-soup-recipe-easy-cozy-dinner-idea/