5 Ingredient Slow Cooker Tortilla Soup

5 Ingredient Slow Cooker Tortilla Soup proves that you don’t need a long ingredient list to get big, bold flavor. Black beans, tomatoes with green chilies, sweet corn, and broth simmer together with taco seasoning into a cozy, Tex-Mex–inspired soup. Just toss everything in the slow cooker, let it bubble away, then finish with your favorite toppings for an easy, satisfying meal.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies (such as Rotel)
• 4 cups vegetable broth
• 1 cup frozen corn
• 1 teaspoon taco seasoning (or to taste)
• Salt, to taste (optional, depending on broth and seasoning)
• Black pepper, to taste (optional)
• Tortilla strips or crushed tortilla chips, for serving (optional)
• Diced avocado, for serving (optional)
• Fresh cilantro, chopped, for serving (optional)
• Lime wedges, for serving (optional)

Instructions

1. Add the drained and rinsed black beans to the slow cooker.
2. Pour in the can of diced tomatoes with green chilies (including their juices), vegetable broth, and frozen corn.
3. Sprinkle the taco seasoning over the top, then stir well to combine all the ingredients evenly.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is heated through and the flavors have melded together.
5. Taste the soup and adjust seasoning with additional taco seasoning, salt, or black pepper if needed.
6. Ladle the hot tortilla soup into bowls and top with tortilla strips or crushed tortilla chips, diced avocado, fresh cilantro, and a squeeze of lime, if desired.

Variation

1. Stir in 1–2 cups of shredded cooked chicken during the last 30 minutes of cooking for a heartier, protein-packed version.
2. Swap the vegetable broth for chicken broth and add an extra 1/2 teaspoon of cumin or chili powder for a deeper, smokier flavor.
3. Add more veggies such as diced bell peppers, zucchini, or onions at the beginning of cooking for extra texture and nutrition.

Cooking Notes

1. Slow cookers can run hot or cool; start checking seasoning and texture on the earlier end of the cook time range.
2. If the soup tastes flat, a squeeze of fresh lime juice at the end brightens all the flavors without adding more salt.
3. For a bit more body, you can briefly blend a cup of the soup with an immersion blender, then stir it back into the pot.

Serving Suggestions

1. Serve with plenty of crunchy tortilla strips or chips on top for that classic tortilla soup texture.
2. Offer toppings like shredded cheese, sour cream or Greek yogurt, jalapeño slices, and salsa so everyone can customize their bowl.
3. Pair with a simple green salad or cheese quesadillas for a complete, family-friendly meal.

Tips

• Use low-sodium broth and taco seasoning when possible so you can better control the salt level.
• Double the recipe if you have a larger slow cooker this soup is great for meal prep and leftovers.
• Set out toppings in small bowls and let everyone build their own bowl of tortilla soup for an easy, fun dinner bar.

Prep Time:

• Prep Time: 10 minutes
• Cook Time: 6–8 hours
• Total Time: 6–8 hours 10 minutes

Nutritional Information (Per Serving)

• Calories: 180 kcal (approx.)
• Protein: 9 g (approx.)
• Sodium: 780 mg (approx.)

Frequently Asked Questions

1. Can I make this on the stovetop instead of a slow cooker?
   Yes. Combine all ingredients in a pot, bring to a simmer, then cook over low heat for 20–25 minutes to let the flavors meld.
2. Is this soup vegan?
   It can be. As written with vegetable broth and without dairy toppings, it’s vegan just choose vegan-friendly toppings like avocado and cilantro.
3. Can I freeze this soup?
   Yes. Cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave.
4. How can I make it spicier?
   Use a hot variety of diced tomatoes with green chilies, add a pinch of cayenne or red pepper flakes, or top with sliced jalapeños or hot sauce.

Conclusion

5 Ingredient Slow Cooker Tortilla Soup is proof that weeknight comfort food doesn’t have to be complicated. With just a handful of pantry staples and a few minutes of prep, the slow cooker delivers a flavorful, veggie-packed soup that’s perfect for topping with crunchy tortillas and creamy avocado. It’s simple, budget-friendly, and endlessly customizable for any night of the week.

5 Ingredient Slow Cooker Tortilla Soup

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• Author: Avery
• Total Time: 6–8 hours 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian (easily vegan)

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Description

5 Ingredient Slow Cooker Tortilla Soup proves that you don’t need a long ingredient list to get big, bold flavor. Black beans, tomatoes with green chilies, sweet corn, and broth simmer together with taco seasoning into a cozy, Tex-Mex–inspired soup. Just toss everything in the slow cooker, let it bubble away, then finish with your favorite toppings for an easy, satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies (such as Rotel)
• 4 cups vegetable broth
• 1 cup frozen corn
• 1 teaspoon taco seasoning (or to taste)
• Salt, to taste (optional, depending on broth and seasoning)
• Black pepper, to taste (optional)
• Tortilla strips or crushed tortilla chips, for serving (optional)
• Diced avocado, for serving (optional)
• Fresh cilantro, chopped, for serving (optional)
• Lime wedges, for serving (optional)

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Instructions

1. Add the drained and rinsed black beans to the slow cooker.
2. Pour in the can of diced tomatoes with green chilies (including their juices), vegetable broth, and frozen corn.
3. Sprinkle the taco seasoning over the top, then stir well to combine all the ingredients evenly.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the soup is heated through and the flavors have melded together.
5. Taste the soup and adjust seasoning with additional taco seasoning, salt, or black pepper if needed.
6. Ladle the hot tortilla soup into bowls and top with tortilla strips or crushed tortilla chips, diced avocado, fresh cilantro, and a squeeze of lime, if desired.

Notes

• Because taco seasonings and broths vary widely in salt content, start with the listed amount and add extra salt only after tasting.
• Frozen corn can go straight from the freezer to the slow cooker no need to thaw in advance.
• This is a brothy soup by design; if you prefer it thicker, lightly mash some of the beans with the back of a spoon near the end of cooking.

• Prep Time: 10 minutes
• Cook Time: 6–8 hours (low) or 3–4 hours (high)
• Category: Soup
• Method: Slow Cooker
• Cuisine: Tex-Mex–Inspired

Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 180 kcal (approx.)
• Sugar: 5 g (approx.)
• Sodium: 780 mg (approx., varies by broth and taco seasoning)
• Fat: 3 g (approx.)
• Saturated Fat: 0.5 g (approx.)
• Unsaturated Fat: 2.5 g (approx.)
• Trans Fat: 0 g
• Carbohydrates: 33 g (approx.)
• Fiber: 8 g (approx.)
• Protein: 9 g (approx.)
• Cholesterol: 0 mg

Keywords: 5 ingredient tortilla soup, slow cooker tortilla soup, vegetarian tortilla soup, easy crockpot soup, black bean tortilla soup