Description
This Slow Cooker Black Bean Tortilla Soup is a hearty and flavorful dish perfect for a comforting meal. Combining black beans, corn, enchilada sauce, and fresh vegetables, it’s slow-cooked to develop rich flavors and topped with classic garnishes like shredded Mexican cheese, sour cream, cilantro, lime, and crispy tortilla strips for the perfect balance of textures.
Ingredients
Scale
Soup Base
- 4 cups (32oz) Vegetable Broth
- 1 15oz can refried beans OR 1 1/2 cups homemade refried beans
- 2 15oz cans black beans, drained
- 1 15oz can corn, drained and rinsed
- 1 10oz can Rotel (diced tomatoes and green chilies)
- 1 4oz can diced green chilies
- 1 10oz can red enchilada sauce OR 1 cup blender enchilada sauce
- 1 onion, diced
- 1 green pepper, diced
- Salt to taste
Garnishes
- Shredded Mexican cheese
- Sour cream
- Cilantro
- Lime wedges or lime juice
- Tortilla strips or chips
Instructions
- Combine Broth and Refried Beans: Add vegetable broth and refried beans to the slow cooker. Stir well to incorporate the refried beans into the broth, using a whisk if needed to break up store-bought beans so the mixture becomes mostly smooth.
- Add Remaining Ingredients: Add black beans, corn, Rotel, diced green chilies, red enchilada sauce, diced onion, and diced green pepper to the slow cooker. Stir gently to combine all ingredients evenly.
- Slow Cook: Cook on low heat setting for 6 to 7 hours or on high for 3 to 4 hours. The soup ingredients will meld together and develop deep flavors during this time.
- Adjust Seasoning and Serve: Before serving, taste the soup and add salt as needed. Ladle the hot soup into bowls and top each serving with shredded Mexican cheese, a dollop of sour cream, fresh cilantro, a squeeze of lime or lime wedge, and crunchy tortilla strips or chips.
Notes
- Using homemade refried beans will add a fresher flavor, but store-bought works well too.
- For a thicker soup, mash a small portion of the beans before cooking or blend a bit of the soup at the end.
- Feel free to customize toppings to your preference, including avocado or jalapeños for extra spice.
- If you want a spicier soup, opt for a hot enchilada sauce or add some chili powder to taste.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
