Slow Cooker Tortilla Soup [Vegetarian]

Slow-Cooker-Tortilla-Soup

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.

Healthy-Vegetarian-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.

Healthier-Slow-Cooker-Tortilla-Soup

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

  • Author: Jen Elizabeth's Journals
  • Category: Soups & Stews
  • Method: Slow Cooker

Description

Total Time: 4 hours 20 minutes
Prep: 20 minutes
Cook: 4 hours

Yield: 6 servings

Level: Easy


Scale

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

  1. 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.
  2. 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.
  3. Add the frozen corn, and stir until well combined. Season to taste with salt and pepper.
  4. 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.
  5. 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

 

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15 Comments

  1. February 18, 2015 / 6:02 pm

    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!

    • February 19, 2015 / 1:21 pm

      I completely agree, slow cooker = low stress. Great suggestion about the chicken for meat eaters too:)

  2. October 25, 2015 / 6:54 am

    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! 🙂

  3. jessica
    January 5, 2016 / 6:34 pm

    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!

  4. January 25, 2016 / 10:46 am

    Great recipe! I left out the cheese because of my lactose intolerance and it was delicious!

  5. Jazmyn
    January 26, 2020 / 2:40 pm

    This was delicious! I added black beans! 10/10 would make again.

    • Jen Elizabeth's Journals
      Author
      January 26, 2020 / 5:37 pm

      I’m so glad this was a winner for you!😄 Notes like this make my day, so thanks so much for writing in.❤️

  6. Sue Miller
    April 10, 2020 / 4:29 pm

    This is my all-time favorite soup. Probably have made this 50 times already! Easy, tasty and healthy! Thanks so much!

    • Jen Elizabeth's Journals
      Author
      April 11, 2020 / 8:16 pm

      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!❤️

  7. Amanda Haynes
    May 8, 2020 / 1:49 am

    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!

    • Jen Elizabeth's Journals
      Author
      May 10, 2020 / 10:17 am

      That’s wonderful to hear, thanks so much for your review!😄 Love the tamale idea too❤️

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