Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup

Slow Cooker Tortilla Soup

Slow cooker tortilla soup is a hearty and comforting vegan soup that is perfect for busy weeknights. This dish is loaded with vegetables and the delicious flavors of cilantro, lime, and jalapeno. It is an easy to make, one-pot meal that is packed with flavor and nutrition. The slow cooker does all the work, so you can spend time with your family while the soup cooks. This recipe is ideal for a crowd or can be easily halved for a smaller group.

The soup starts with a base of diced tomatoes, vegetable broth, and seasonings. Then, the vegetables are added in, along with some cooked rice. The jalapeno gives the soup a nice kick of heat, and the lime and cilantro give it a bright and fresh flavor. To finish, the soup is topped with crunchy tortilla strips and a dollop of vegan sour cream.


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 28-ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1 jalapeno, diced
  • 1 bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cooked rice
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Tortilla chips, for garnish
  • Vegan sour cream, for garnish (optional)


Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onions are translucent, about 5 minutes. Add the cumin, oregano, and chili powder and cook for another minute. Transfer the mixture to the bowl of a slow cooker.

Add the diced tomatoes, vegetable broth, jalapeno pepper, bell pepper, zucchini, cooked rice, cilantro, lime juice, salt, and pepper to the slow cooker. Stir to combine. Cover and cook on low heat for 4-6 hours or until the vegetables are tender.

When the soup is done cooking, taste and adjust seasoning if necessary. Serve the soup with tortilla chips and a dollop of vegan sour cream, if desired. Enjoy!

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