If you’re craving a bowl of comforting, flavorful goodness that’s both hearty and wholesome, this Slow Cooker Black Bean Tortilla Soup Recipe is an absolute game-changer. It’s packed with layers of vibrant ingredients like black beans, corn, and zesty enchilada sauce that simmer together perfectly in your slow cooker. The magic happens as the ingredients meld, offering a rich, velvety texture and a perfect balance of spice, freshness, and warmth. Whether you’re cooking for family or a casual get-together, this recipe makes weeknight dinners incredibly easy without compromising on that authentic, homemade taste.
Ingredients You’ll Need
This recipe is delightfully simple, relying on everyday ingredients that each bring their own unique flavor, texture, and color to the dish. From the creamy refried beans that thicken the soup, to the bright pop of lime and fresh cilantro at the end, every element has a role that turns this soup into a vibrant, satisfying meal.
- 4 cups (32oz) Vegetable Broth: The savory base that brings all the flavors together and keeps the soup light yet hearty.
- 1 15oz can refried beans OR 1 1/2 cups homemade refried beans: Adds creamy thickness and richness, making each spoonful satisfying.
- 2 15oz cans black beans, drained: Packed with protein and fiber, black beans contribute a hearty texture and earthy flavor.
- 1 15oz can corn, drained and rinsed: Sweet corn kernels add bursts of sweetness and a pleasant bite.
- 1 10oz can Rotel: Diced tomatoes and green chilies bring a subtle kick and tangy freshness.
- 1 4oz can diced green chilies: For gentle heat and a smoky undertone that brightens the dish.
- 1 10oz can red enchilada sauce OR 1 cup blender enchilada sauce: A rich, mildly spicy sauce that infuses the soup with classic Mexican flavor.
- 1 onion, diced: Adds sweetness and depth once softened during the slow cooking process.
- 1 green pepper, diced: Provides a crisp, fresh element and a touch of subtle bitterness.
- Salt to taste: Essential to bring all the ingredients together and enhance the natural flavors.
- Shredded Mexican cheese: The perfect melty topping to add creamy, cheesy goodness.
- Sour cream: Adds cool creaminess to balance the spices.
- Cilantro: Fresh herb that lifts the soup with its bright, citrusy notes.
- Lime wedges or lime juice: For a zesty squeeze that brightens every spoonful.
- Tortilla strips or chips: Crunchy texture contrast that completes the classic tortilla soup experience.
How to Make Slow Cooker Black Bean Tortilla Soup Recipe
Step 1: Combine the Broth and Refried Beans
Begin by adding your vegetable broth and refried beans to the slow cooker. If you’re using store-bought refried beans, it helps to whisk them into the broth so they dissolve smoothly, creating a rich, creamy soup base that thickens beautifully as it cooks.
Step 2: Add the Remaining Ingredients
Next, pour in the black beans, corn, Rotel, diced green chilies, enchilada sauce, diced onion, and green pepper. Each ingredient layers in flavor and texture, building the hearty character of the soup you’ll love spooning up in no time.
Step 3: Set Your Slow Cooker
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This slow and steady cooking lets the flavors meld and the veggies soften just right, turning simple pantry staples into something truly comforting and flavorful.
Step 4: Season and Prepare to Serve
Before serving, give your soup a taste to check if it needs salt—a little seasoning adjustment goes a long way. Then ladle the hot, steaming soup into bowls and prepare for the fun part: adding your favorite toppings.
How to Serve Slow Cooker Black Bean Tortilla Soup Recipe
Garnishes
For the ultimate finishing touches, sprinkle shredded Mexican cheese atop each bowl, dollop with sour cream for creamy balance, and scatter fresh cilantro leaves. A squeeze of lime juice over the top adds a bright zing, and crunchy tortilla strips or chips lend a wonderful texture contrast.
Side Dishes
This soup pairs wonderfully with fresh, warm tortillas or a simple side salad for a complete meal. You might also try serving it alongside a slice of cornbread or avocado slices to add even more satisfying textures and flavors.
Creative Ways to Present
Serve your Slow Cooker Black Bean Tortilla Soup Recipe in individual mugs or bread bowls for a charming twist. Layering tortilla strips on the bottom of your bowl before ladling the soup over creates a surprising crunch in every bite. Plus, consider offering a garnish bar so everyone can customize their bowl!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and store in the refrigerator. It will keep wonderfully for up to 4 days, making it an excellent option for quick lunches or dinners later in the week.
Freezing
This soup freezes beautifully, making it a perfect make-ahead option. Allow it to cool fully before portioning into freezer-safe bags or containers. Freeze for up to 3 months, ready to thaw and warm up on a chilly day.
Reheating
For the best reheated results, thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of vegetable broth or water to loosen the texture.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! This recipe is naturally vegetarian since it uses vegetable broth and beans. To make it vegan, just skip the cheese and sour cream or use plant-based alternatives. The flavors will still shine through beautifully.
Is it necessary to use refried beans?
Refried beans add creaminess and thickness, but if you prefer, you can omit them and use more black beans or a bit of a thickening agent like cornstarch. However, refried beans really elevate the texture and keep this recipe comforting.
How spicy is this soup?
This soup has a gentle, pleasant spice level thanks to the green chilies and enchilada sauce. If you like things hotter, feel free to add extra diced green chilies or a pinch of cayenne pepper to suit your taste.
Can I use dried beans instead of canned?
You can, but you’ll need to soak and cook the black beans beforehand, as the slow cooker alone may not fully cook dried beans safely. Using canned beans is convenient and ensures the best texture for this soup.
What’s the best way to get crunchy tortilla strips?
Homemade tortilla strips are easy to make by slicing corn tortillas into thin strips, tossing with a bit of oil and salt, and baking or frying them until golden and crispy. This adds a wonderful freshness compared to store-bought chips.
Final Thoughts
I truly hope you give this Slow Cooker Black Bean Tortilla Soup Recipe a whirl—it’s one of those recipes that feels like a warm hug on a busy day. Easy to prep, full of bold flavors, and customizable to your liking, it’s the kind of meal you’ll want to come back to again and again. Cozy up with a bowl, add your favorite toppings, and enjoy the delicious simplicity of this classic soup!
Print
Slow Cooker Black Bean Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Slow Cooker Black Bean Tortilla Soup is a hearty, flavorful, and easy-to-make meal perfect for any day. Loaded with black beans, corn, enchilada sauce, and a medley of fresh vegetables, it simmers slowly to develop rich, comforting flavors. Topped with Mexican cheese, sour cream, cilantro, lime, and crunchy tortilla strips, this soup is a satisfying Mexican-inspired dish that requires minimal prep and hands-off cooking.
Ingredients
Main Ingredients
- 4 cups (32 oz) Vegetable Broth
- 1 15 oz can refried beans OR 1 1/2 cups homemade refried beans
- 2 15 oz cans black beans, drained
- 1 15 oz can corn, drained and rinsed
- 1 10 oz can Rotel (diced tomatoes and green chilies)
- 1 4 oz can diced green chilies
- 1 10 oz can red enchilada sauce OR 1 cup blender enchilada sauce
- 1 onion, diced
- 1 green pepper, diced
- Salt to taste
Toppings
- Shredded Mexican cheese
- Sour cream
- Fresh cilantro, chopped
- Lime wedges or lime juice
- Tortilla strips or tortilla chips
Instructions
- Combine Refried Beans and Broth: Add vegetable broth and refried beans to the slow cooker. Stir well to incorporate the beans into the broth, using a whisk if necessary to get a smooth mixture.
- Add Remaining Ingredients: Add black beans, corn, Rotel, diced green chilies, enchilada sauce, diced onion, and green pepper to the slow cooker and stir.
- Slow Cook the Soup: Cook the mixture on low for 6-7 hours, or alternatively on high for 3-4 hours, allowing the flavors to meld and the soup to thicken.
- Season and Serve: Taste the soup and add salt if needed. Ladle soup into bowls and garnish each serving with shredded Mexican cheese, sour cream, fresh cilantro, lime wedges, and crunchy tortilla strips or chips for added texture and flavor.
Notes
- Using homemade refried beans will give a fresher flavor but canned works well for convenience.
- If a thicker soup is desired, use less broth or cook for the full time on low to reduce the liquid.
- Adjust the level of spiciness by choosing Rotel with mild or hot peppers according to your preference.
- Leftover soup can be refrigerated up to 4 days or frozen for up to 3 months.
- To make this soup vegan, omit the cheese and sour cream or substitute with vegan alternatives.
