Vegetarian Tortilla Soup

Photo Credit: Cookie and Kate

Photo Credit: Cookie and Kate

I know so many people live by their crock pot/slow cooker but I’ve never been one of those people. I’ve tried a few recipes and I’m usually less than impressed. Then, the bird started doing Karate twice a week and I turned to my crock pot when I came across this vegetarian tortilla soup. I usually make it at least once a week. It’s really tasty and hits the spot.

I separate some things so it’s kid friendly for the hummingbird. She loves it with just the veggie broth, black beans, and corn. I love it since there’s always leftovers for Girl Scout troop meeting nights. Yes, I’ve become a taxi driver during the week with all of these extracurricular activities my daughter does.

This can easily be made without a crock pot. Just heat until hot and flavors are combined.



2- 10 ounce cans Rotel diced tomatoes with cilantro and lime

1 12 ounce bag frozen corn or canned whole kernel corn

2- 32 ounce containers Vegetable broth

2- 15 ounce cans black beans, drained and rinsed

Seasoning mix:

2 tablespoons ground cumin

2 teaspoons smoke paprika

2 teaspoons chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon black pepper


Tortilla chips

Sour cream




Frank’s hot sauce

Fresh lime juice


  1. In a small bowl, stir together the seasoning mix.
  2. Add the Rotel, frozen corn, vegetable broth, black beans, and seasoning mix to crock pot.
  3. Cook on high for 4 hours or low for 8 hours.
  4.  Serve and add desired garnishes.

Do you have any tried and true slow cooker recipes?

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