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Crock Pot Tortilla Soup: Hearty, Healthy, and Easy to Make
18 days ago
Crock Pot Tortilla Soup is a hearty, healthy, and flavorful soup that’s incredibly easy to make. It’s filled with a variety of vegetables, beans, and spices that are slow-cooked to allow the flavors to meld together.
You can mix up the ingredients. Don’t have green chilis? Add a little more salsa. Don’t have rice? Try quinoa. Have fresh veggies on hand? I’ve thrown in chopped zucchini, spinach, and diced bell pepper before with great results (just cook until they are soft).
Ingredients
While I typically stick to the ingredients below, feel free to use up what you have on hand with this “kitchen sink”-type soup.
Ingredient Notes
Vegetable broth (or chicken broth) – I like Pacific brand from the store or make your own chicken broth.
Vegetarian refried beans – Look for ones that have all recognizable ingredients. I like Siete brand.
Petite diced tomatoes – If you want to kick up the flavor, try adding fire-roasted diced tomatoes instead.
Mild or medium salsa – My favorite is Mateo’s brand.
Cooked brown rice– Or throw cauliflower rice in with all the ingredients and cook with all the other ingredients!
How to Make Tortilla Soup in the Crock Pot
It’s just so easy.
Combine broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning in the slow cooker. Stir and break up the refried beans as much as possible.
Cover and cook on low for 6-8 hours.
At the end, stir in the cooked rice and serve warm with your favorite Mexican toppings.
Pro Tip: Add Chicken!
If you want to make this a chicken tortilla soup or use up some leftover rotisserie chicken, just add the fully cooked chicken in when you add the rice.
Top with your favorite Mexican toppings, like torn up corn tortillas or crushed tortilla chips, diced avocado or red onion, cilantro, a squeeze of fresh lime juice, shredded cheddar, etc.
Freeze leftovers in single-serving glass bowls or Souper Cubes. Thaw overnight and warm up for a healthy lunch. Works great to send in a thermos in a lunchbox, too.
Like so many of our freezer meal recipes, this soup will work beautifully as a freezer meal.
Freeze For Later:
Method 1 (Uncooked): Combine all ingredients in a pot/bowl, except rice and optional toppings. (Don’t worry if the refried beans aren’t completely integrated.) Carefully ladle the soup into gallon-sized freezer bags or containers and seal. Package the cooked rice in a small freezer bag and freeze alongside the soup.
Method 2 (Fully Cooked): Fully cook the soup according to instructions. Stir in the rice. Let cool. Freeze in freezer bags or containers, as individual servings or one full meal. Freeze until ready to use.
Prepare From Frozen:
Method 1 (Uncooked): Fully thaw the soup. Cook according to instructions.
Method 2 (Fully Cooked): Warm over low heat on the stove or in the slow cooker.
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