Slow Cooker Vegetable Tortilla Soup

Slow Cooker Vegetable Tortilla Soup is the perfect healthy meal. Only 100 calories per cup, it's low calorie, low carb, and you would NEVER know it!

One of my all time favorite soups, Chicken Tortilla, is a dinner staple! I wanted to make a vegetarian versional of the popular soup. Most dishes with meat, the meat can be taken out and you don’t even miss it!  This Vegetable Tortilla Soup packs all of the amazing flavor of regular Chicken Tortilla soup, but is half the calories and incredibly delicious!

Making this soup is very simple and it can be done in the slow cooker, instant pot, or stove top. This recipe is for the slow cooker, because a meal that can be dumped and cooked all day is a dinner WIN! Want to make the meat version? I have a Slow Cooker Chicken Tortilla soup as well as an Instant Pot Chicken Tortilla soup to try as well!

How to make Vegetable Tortilla Soup in the Slow cooker:

**scroll down for full ingredients list and printable directions**

• Get all of the ingredients together and prep the vegetables and beans.
• In a large slow cooker, add black beans, fire roasted tomatoes, enchilada sauce, onion, carrots, celery, green chilies, broth/water, cilantro, cumin, and chili powder. Stir, cover, and cook.
• About 20 minutes before serving, add the frozen corn, stir, cover and cook on high for 20 minutes.
• Spoon the delicious soup into bowl and add cilantro, cheese, and avocado for garnish if desired. Serve immediately!

How to make vegetable tortilla soup on the stove top:

On the stove-top this soup can be made in about 20 minutes:

• Following the directions from the slow cooker method, add the black beans, fire roasted tomatoes, enchilada sauce, onion, carrots, celery, green chilies, broth/water, cilantro, cumin, and chili powder to a big pot. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, covered.
• Add the frozen corn, stir, and then cook 5 more minutes covered. Continue to serve and add cheese and garnishes.

How to make the soup in the Instant Pot:

• Following the directions from the slow cooker method, add the black beans, fire roasted tomatoes, enchilada sauce, onion, carrots, celery, green chilies, broth/water, cilantro, cumin, and chili powder to the Instant Pot.
• Close the lid, press the pressure valve into the sealed position, then press MANUAL and set the timer for 8 minutes.
  • You should remember when using the Instant Pot, that the time it takes to cook the recipe (8 mins), is not the total time of the recipe. You need to give the pot some time to ‘come to pressure’, and the more water in the pot, the longer this will take. Don’t worry, just let it do it’s thing!
• Once the time is up, allow 5 minutes to naturally release the pressure. Then, carefully flip the valve (liquid may shoot out here, you can gently cover the valve with a paper towel to decrease mess), and allow the rest of the pressure to release. 
• Add the frozen corn, then stir to combine. Let the soup sit for 2-3 minutes so the corn warms through. Continue to serve and add cheese and garnishes.

Like soup or Mexican food as much as I do? Well check out these other recipes from Domestic Superhero:

• One Pot Cheesy Mexican Pasta
• Mexican Baked Eggs (One Skillet)
• Copycat Taco Bell Mexican Pizzas
• Chicken Gnocchi Soup (Olive Garden Copycat)
• Hamburger Soup (Instant Pot & Stove Top)
• Instant Pot Potato Soup (with bacon and cheese)