Crockpot Vegetarian Tortilla Soup is a warm, hearty, and flavor-packed soup that I love to set and forget. It’s filled with beans, corn, tomatoes, and bold spices, all simmered together in a rich broth that tastes like it’s been cooking for hours—because it has. Finished with crunchy tortilla strips and my favorite toppings, it’s cozy, comforting, and completely meat-free.

Why You’ll Love This Recipe

I love this soup because it’s incredibly easy to throw together with pantry staples and fresh vegetables. The crockpot does all the work, slowly developing bold flavors while I go about my day. It’s nourishing, filling, and endlessly customizable. Whether I’m feeding my family, meal prepping, or just want something warm and satisfying, this soup always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned black beans, drained and rinsed
Canned pinto beans or kidney beans, drained and rinsed
Corn (frozen or canned)
Canned diced tomatoes
Tomato paste (for added depth)
Vegetable broth
Onion, chopped
Garlic, minced
Bell pepper, chopped
Jalapeño (optional, for heat)
Ground cumin
Chili powder
Smoked paprika
Salt and black pepper
Lime juice (freshly squeezed)
Corn tortillas (for homemade crispy strips)
Optional toppings: avocado, cilantro, sour cream, shredded cheese, lime wedges, hot sauce

Directions

I add all the ingredients—beans, corn, tomatoes, tomato paste, broth, onion, garlic, bell pepper, jalapeño (if using), and spices—into the crockpot and stir everything together.
I cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender and the flavors have blended.
About 15 minutes before serving, I stir in fresh lime juice and adjust the seasoning with more salt or spice if needed.
While the soup finishes, I make crispy tortilla strips: I cut corn tortillas into thin strips, toss them with a little oil and salt, and bake or air-fry until golden and crisp.
I serve the soup hot with tortilla strips on top and my favorite toppings like avocado, sour cream, or shredded cheese.

Servings and timing

This recipe makes 6 servings and takes about 6–7 hours on low or 3–4 hours on high in the slow cooker. It’s the perfect make-ahead meal for a busy day or easy weeknight dinner.

Variations

I add zucchini, sweet potato, or carrots when I want to load it with extra veggies.
For a smoky depth, I sometimes stir in a spoonful of chipotle in adobo.
I make it spicy with extra jalapeño, cayenne pepper, or hot sauce.
I use crushed tomatoes for a thicker base, or fire-roasted tomatoes for added flavor.
If I want more protein, I stir in quinoa or cooked lentils during the last hour.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup reheats perfectly on the stove or in the microwave. It also freezes well for up to 3 months—I just thaw overnight in the fridge and reheat as needed.

FAQs

Can I make this soup on the stovetop instead?

Yes, I’ve made it on the stovetop by simmering everything in a large pot for about 30–40 minutes. It’s just as delicious and great if I don’t have time for the slow cooker.

What kind of beans work best?

I like using a mix of black and pinto beans, but kidney beans or white beans also work well depending on what I have in the pantry.

Are the tortilla strips necessary?

They’re not essential, but I love the crunch they add. If I’m short on time, I just use crushed tortilla chips or store-bought strips.

Can I add meat to this soup?

Yes, if I want to make a non-vegetarian version, I sometimes add shredded rotisserie chicken or ground turkey during the last hour of cooking.

Is it gluten-free?

Yes, as long as I use gluten-free broth and corn tortillas, this soup is naturally gluten-free.

Conclusion

Crockpot Vegetarian Tortilla Soup is one of those comforting, low-effort meals that never fails me. It’s packed with bold flavor, nourishing ingredients, and that perfect balance of spice and comfort. Whether I’m cooking for a crowd or just want to meal prep something delicious, this soup always earns a spot in my regular rotation.