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Slow Cooker Black Bean Tortilla Soup
4.8 from 90 votes

Slow Cooker Black Bean Tortilla Soup

Slow Cooker Black Bean Tortilla Soup is a robust, vegetable-filled dish made by simmering black beans, bell peppers, tomatoes, corn, and spices in vegetable broth. The slow cooking melds flavors and softens vegetables, while baked tortilla strips add a crisp topping. Fresh lime juice and optional garnishes like avocado and cilantro brighten and complement the rich, savory soup.

Prep Time
10 mins
Total Time
3 hrs 10 mins
Course: Main Course, Soup, Snacks
Cuisine: American, Canadian, Vegetarian, Vegan, gluten-free

Ingredients

For the Tortilla Soup:
  • 1 yellow onion diced, medium
  • 3 cloves garlic minced
  • 1 red bell pepper seeds removed and chopped
  • 1 yellow bell pepper seeds removed and chopped
  • 2 black beans 14-ounce cans, rinsed and drained
  • 2 diced tomatoes Hunt's fire roasted, 14.5 ounce cans, with juice
  • 4 cups vegetable broth
  • lime juice of 1
  • 1 cup corn frozen
  • 1/3 cup cilantro chopped
  • 2 teaspoons cumin ground
  • 2 teaspoons chili powder
  • black pepper to taste
  • salt to taste
  • cilantro diced avocado, green onion, shredded cheese, sour cream or plain Greek yogurt, and tortilla strips, optional garnish, chopped fresh
For the Baked Tortilla Strips:
  • 8 corn tortillas
  • vegetable oil
  • salt

Instructions

    Cup of Yum
  1. Add all ingredients to a slow cooker, and stir to combine. Cook for 3 hours on high heat or 6 hours on low heat.
  2. Meanwhile, make the baked tortilla strips. Preheat the oven to 375 degrees F. Brush both sides of the corn tortillas gently with vegetable oil. Stack the tortillas on top of each other and cut into thin strips. Spread the strips in a single layer on baking sheets and season with salt. Bake for 7-10 minutes, or until tortilla strips are crispy. Remove from oven and let cool.
  3. Serve the soup warm with baked tortilla strips and desired toppings.
  4. Note-This soup will keep in the refrigerator in a sealed container for up to 4 days or freeze it for up to 2 months in a freezer container.