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Healthy Slow Cooker Tortilla Soup

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


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

Yield: 6 servings

Level: Easy


  • 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


  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.