Slow Cooker Black Bean Tortilla Soup

By Maria Lichty

View RecipePin Recipe4.7633
This post may contain affiliate links. Read my disclosure policy.

Slow Cooker Black Bean Tortilla Soup-this easy vegetarian tortilla soup is a family favorite. It is made in the crockpot and is great for lunch or dinner. 

Slow Cooker Black Bean Tortilla Soup Recipe

This is a sponsored post by Hunt’s tomatoes. All opinions are our own.

It is cold outside, but not in our kitchen. We have been cooking up warm and comforting meals to keep us warm during the freezing winter months. One of our favorite meals is this Slow Cooker Black Bean Tortilla Soup. I love this soup because it is comfort food in a bowl, but is still New Years resolutions friendly. This healthy soup will fill you up and warm you up!

Slow Cooker Black Bean Tortilla Soup Recipe

I also love this soup because it is made in the slow cooker. It only takes minutes to prepare and then the crockpot does the rest of the work. The soup simmers away while you go about your busy day! When you are ready to eat, it will be hot and ready.

Slow Cooker Black Bean Tortilla Soup Recipe

This easy tortilla soup is made with black beans, bell peppers, onion, garlic, corn, lime, cilantro, Hunt’s Diced Tomatoes, chili powder, cumin, and vegetable broth. I like to use Hunt’s Fire Roasted Tomatoes because they are gently roasted over an open fire for a great smoky, Southwestern flavor. They are 100% natural with no artificial preservatives or ingredients, and deliver a fresh-from-the-grill flavor that really enhances the flavor of this soup.

Instead of using chemicals, like lye* Hunt’s peels all its diced, whole and stewed tomatoes using steam from simple hot water – the process is called FlashSteam™. This means no chemical by-products get put back into the earth.

Slow Cooker Black Bean Tortilla Soup Recipe

Tortilla soup has always been a favorite of mine because I love the soup AND the toppings! I always load my bowl with toppings galore. Avocado slices, fresh cilantro, radish slices, green onions, a little cheese, and tortilla strips. Tortilla strips are a MUST because it is tortilla soup. I always bake the tortilla strips in the oven instead of frying them to keep the soup on the lighter side. They taste just as good and add a nice crunchy, salty topping to the soup. Warm up with a bowl of Slow Cooker Black Bean Tortilla Soup this winter. It will take away all of your winter blues.

Slow Cooker Black Bean Tortilla Soup Recipe

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Slow Cooker Black Bean Tortilla Soup

This easy crockpot soup is great for lunch or dinner. Load your soup bowl with all of your favorite toppings!
4.76 from 29 votes


For the Tortilla Soup:

  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper seeds removed and chopped
  • 1 yellow bell pepper seeds removed and chopped
  • 2 14-ounce cans black beans, rinsed and drained
  • 2 14.5 ounce cans Hunt's fire roasted diced tomatoes, with juice
  • 4 cups vegetable broth
  • Juice of 1 lime
  • 1 cup frozen corn
  • 1/3 cup chopped cilantro
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • Salt and black pepper to taste
  • Optional garnishes: chopped fresh cilantro diced avocado, green onion, shredded cheese, sour cream or plain Greek yogurt, and tortilla strips

For the Baked Tortilla Strips:


  • Add all ingredients to a slow cooker, and stir to combine. Cook for 3 hours on high heat or 6 hours on low heat.
  • Meanwhile, make the baked tortilla strips. Preheat the oven to 375 degrees F. Brush both sides of the corn tortillas gently with vegetable oil. Stack the tortillas on top of each other and cut into thin strips. Spread the strips in a single layer on baking sheets and season with salt. Bake for 7-10 minutes, or until tortilla strips are crispy. Remove from oven and let cool.
  • Serve the soup warm with baked tortilla strips and desired toppings.
  • Note-This soup will keep in the refrigerator in a sealed container for up to 4 days or freeze it for up to 2 months in a freezer container.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

You can follow Hunt’s tomatoes on Facebook, Pinterest, and Twitter. *Lye Peeling is generally recognized as safe by the FDA and has no adverse effects on the healthfulness of tomatoes.*

This is a sponsored conversation written by me on behalf of Hunt’s . The opinions and text are all mine.

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Fall Winter Kid Friendly Gluten-Free

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Hi, Maria! I am very sure that Josh did like this simple dish of yours. Very healthy and I can’t wait to try this at home. See if my husband will love it too.

  2. This looks so warm and comforting for the frigid weather we’re getting here in Utah. This is definitely going on next week’s menu!

  3. I LOVE Tortilla Soup! I’ve never had it with black beans, though. But I also love black beans, so this soup is a winner for sure! Adding it to the menu (and Pinterest!)

  4. I love all of these ingredients, thank you for putting them all together in this soup, a perfect fit for this time of year, and love all of the toppings too!

  5. Sounds great, looking forward to trying it, just one question. You have 2 different times. One says 3 hrs on low, the other says 6 hrs high, 3 hrs low – which one is correct? Makes a big difference as I won’t be home to check on it as it cooks.


    1. The instructions say 3 hours on high heat and 6 hours on low heat. It depends what setting you use on your slow cooker.

  6. 5 stars
    Just made this soup! Omg it’s delicious. First time cooking tortilla soup, can’t believe how simple it is. I misread and only got one can of the roasted tomatoes but even then it still tastes amazing! I will make this again soon for meal prepping. 

  7. This soup sounds delicious but, I have to say that in the photos, I would prefer to see the soup instead of all the add ons. They are pretty, but not always accessible. Entice me with pics of the soup.

    Happy New Year.

  8. 5 stars
    This is SUPER tasty and so easy! I made a few adjustments to give it a bit of a spicier kick (7oz can of green chiles, red pepper, tsp paprika, tsp cayenne pepper) and it was the perfect adjustment for us. THANK YOU for this delicious recipe. Highly recommended!

  9. 5 stars
    Wow this is fantastic! So flavorful, will be one for the regular rotation. I don’t think my husband will notice it’s vegetarian. 🙂

  10. I made this yesterday and it was great! How many servings did you get from this recipe? I’m tracking my meals so it’s helpful to know rather than guessing after we’ve eaten 🙂

  11. 5 stars
    Hi I made your soup and it was so good! I need to log the calories now. Any idea how much one serving would be and how many calories without the garnishes? Thanks so much!

  12. 5 stars
    Loved this recipe! Easy to follow, ingredients were easy to find or I already had them! Loved the recommendation to garnish with avocado!! I followed this exactly, opting to cook on low for 6 hours and worked great. Added some garlic powder on my baked tortilla strips to give them some extra flavor. Topped with parmesan cheese, fresh chopped cilantro, avocado, sour cream, and the tortilla strips. Would recommend!!

  13. My family loves this soup, and I love the ease in making it! Thanks for a great recipe it’s now part of our regular rotation.