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
Scale
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.
