Tortilla soup is a dish I really, really love.
It’s so richly flavored with spices and tender vegetables, with that delicious and satisfying crunch from tortilla chips.
It’s scrumptious comfort food that still feels so healthy from the variety of fresh veggies.
My one and only concern with tortilla soup is that it tends to have a lot of ingredients, which means extra time and work.
But I’ve solved that problem by cooking by whipping up slow cooker tortilla soup.
This slow cooker tortilla soup recipe can be broken into three simple steps:
1. Soften the vegetables,
2. then add spices, broth, and rice,
3. then prepare the toppings right before serving.
So it never feels like an overwhelming amount of work that needs to be done right before dinnertime, when I’m already growing hungry.
My version of slow cooker tortilla soup is richly flavored but also healthy and vegetarian (or vegan if you skip the Monterey Jack cheese).
I love to cook this up on a cold, wintry Sunday for a comforting evening meal.
The leftovers are perfect for reheating for lunches throughout the week!
Here’s the recipe for Slow Cooker Tortilla Soup:
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Healthy Slow Cooker Tortilla Soup
- Category: Soups & Stews
- Method: Slow Cooker
Description
Total Time: 4 hours 20 minutes
Prep: 20 minutes
Cook: 4 hours
Yield: 6 servings
Level: Easy
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small organic zucchini, halved and thinly sliced
- 1 orange bell pepper, diced
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 teaspoon paprika
- 14 ounces chopped tomatoes (or diced tomatoes)
- 32 ounces organic vegetable broth
- 1/3 cup uncooked long grain brown rice
- 3/4 cup frozen organic sweet corn
- 1 cup organic shredded Monterey Jack cheese (optional)
- 1 lime
- 1 avocado
- 30 organic tortilla chips
- 1/4 cup cilantro, chopped (optional)
- Salt and freshly ground black pepper
Instructions
- Add the olive oil, garlic, onion, zucchini, and bell pepper to a slow cooker set to low heat. Season with salt and pepper, and stir until well combined. Cover and cook, stirring occasionally, until vegetables are softened, about 1 1/2 hours.
- Add the cumin, oregano, paprika, chopped tomatoes, vegetable broth, and rice. Stir until well combined. Increase the heat to High, cover and cook until rice is tender, about 2 1/2 hours.
- Add the frozen corn, and stir until well combined. Season to taste with salt and pepper.
- Squeeze all of the juice from the lime. Peel, core and thinly slice the avocado, and pour the fresh lime juice all over the avocado slices.
- Ladle the soup into serving bowls. Top with cheese (optional) and a few avocado slices. Crush several tortilla chips to top off each bowl, and add fresh cilantro (optional). Serve.
For Related Recipes, Check Out:
Southwestern Salad with Crispy Chickpeas
Cilantro-Lime Avocado Rice Bowls
Healthy Slow Cooker Pulled Chicken Tacos
This is another one of your recipes that I’m definitely going to try!
Looks great! And, it would be very easy to have some shredded chicken on the side for the meat eaters out there. I love slow cooker recipes because they definitely take some of the stress out of cooking, and they make the kitchen smell delicious all day!
Author
I completely agree, slow cooker = low stress. Great suggestion about the chicken for meat eaters too:)
This looks and sounds so delicious! I’m going to make it today. Can’t wait to try it! Thanks for sharing… beautiful photos on your post, too! 🙂
Author
Thanks so much for you kind note! 🙂
Made this tonight and it was so delicious! Gotta admit, I was a bit hesitant because it was super watery at the end-time but I left it on low for an extra hourish and it thickened up a bit. Tastes sooo yummy – my fiance loved it. Will definitely be making this again!
Great recipe! I left out the cheese because of my lactose intolerance and it was delicious!
This was delicious! I added black beans! 10/10 would make again.
Author
I’m so glad this was a winner for you!😄 Notes like this make my day, so thanks so much for writing in.❤️
This is my all-time favorite soup. Probably have made this 50 times already! Easy, tasty and healthy! Thanks so much!
Author
This is one of my favorites too.😄 Thanks so much for taking the time to write a note, I love to receive feedback like this!❤️
I have made this recipe countless times, we love it! Our favorite way to enjoy it is to double the vegges and drain some of the liquid, we eat it over tamales. Can’t wait to make it again!
Author
That’s wonderful to hear, thanks so much for your review!😄 Love the tamale idea too❤️
Just thinking about it makes my mouth water. This is an easy recipe to make. I love the directions and the ingredients in this recipe
I love this soup more than anything else. My guess is that I have made this many times already! Delicious, healthy, and easy to make!