Slow Cooker Chicken Tortilla Soup with Corn and Black Beans Recipe
Soup season is here, darling, and this slow cooker tortilla bowl is basically a hug with black beans, corn, and sass.
Dump, stir, walk away—let the slow cooker do its magical thing while you pretend you slaved over it all day.
This recipe delivers smoky spices, hearty beans, and sweet corn that taste like comfort food without the calorie drama.
Forget greasy takeout—this vegan version of chicken soup struts in with bold flavor and zero guilt.
Top it with crunchy tortilla strips, avocado, and lime, because extra flair is practically required.
Slow Cooker Chicken Tortilla Soup with Corn and Black Beans Recipe
A hearty slow cooker tortilla soup loaded with black beans, corn, tomatoes, and spices, topped with tortilla strips and fresh avocado.
Ingredients
Method
- Heat olive oil in a skillet. Sauté onion, garlic, and bell pepper for 3 minutes until softened.
- Transfer vegetables to slow cooker.
- Add corn, black beans, tomatoes, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours.
- Before serving, stir in lime juice and chopped cilantro.
- Ladle soup into bowls and top with tortilla strips, avocado slices, and lime wedges.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 9g
Vitamins & Minerals (per serving)
- Vitamin C: 32%
- Vitamin A: 20%
- Iron: 18%
- Folate: 14%
- Potassium: 22%
Additional Notes & Tips
- Toast tortilla strips in the oven for extra crunch.
- Add diced jalapeños if you want some fire in your bowl.
- Freeze leftovers for lazy-day meals.
