Crockpot Black Bean Tortilla Soup
Warm up your weeknight dinners with this vibrant and hearty Crockpot Black Bean Tortilla Soup, a delicious and easy-to-make recipe that’s perfect for busy schedules. Packed with wholesome ingredients like protein-rich black beans, sweet corn, zesty diced tomatoes, and an aromatic blend of cumin, chili powder, and paprika, this soup delivers bold Tex-Mex flavor with minimal effort. Simply combine the ingredients in your slow cooker, let it simmer to perfection, and finish with a squeeze of fresh lime juice for a tangy kick. Customize each bowl with your favorite toppings—think creamy avocado, crushed tortilla chips, shredded cheese, or a dollop of sour cream—for a comforting meal that will please the whole family. Gluten-free and vegetarian-friendly, this black bean tortilla soup is a hearty and versatile crowd-pleaser you’ll turn to again and again.
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Recipe Information
Ingredients
- 30 oz Black beans (canned, rinsed and drained)
- 15 oz Diced tomatoes (canned, with juices)
- 1 cup Corn (canned or frozen)
- 4 cups Vegetable broth
- 1 medium Yellow onion (diced)
- 3 cloves Garlic cloves (minced)
- 1 medium Bell pepper (diced, any color)
- 1 small Jalapeño (seeded and minced, optional)
- 2 tsp Ground cumin
- 2 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Oregano (dried)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 piece Bay leaf
- 2 tbsp Fresh lime juice
- 0.25 cup Cilantro (chopped, optional for garnish)
- 1 medium Avocado (sliced, optional for serving)
- 2 cups Tortilla chips (crushed, for serving)
- 0.5 cup Shredded cheese (optional for serving)
- 0.25 cup Sour cream (optional for serving)
Instructions
Rinse and drain the black beans if using canned.
In a slow cooker, combine the black beans, diced tomatoes with their juices, corn, vegetable broth, diced onion, minced garlic, bell pepper, and optional jalapeño.
Add the ground cumin, chili powder, paprika, oregano, salt, black pepper, and the bay leaf.
Stir all the ingredients until well mixed.
Cover the slow cooker with the lid and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Once the soup has finished cooking, remove and discard the bay leaf.
Stir in the fresh lime juice and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped cilantro, sliced avocado, crushed tortilla chips, shredded cheese, or a dollop of sour cream as desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 8930 mg | 388% | |
| Total Carbohydrate | 466.5 g | 170% | |
| Dietary Fiber | 101.3 g | 362% | |
| Total Sugars | 62.2 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1326 mg | 102% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 7295 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
