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  • Payton Pinsky

Crock-pot Tortilla Soup | Vegan Crock-pot Recipe

Tortilla soup has always been one of my favorites. It's so easy to pack full of veggies and flavor. This recipe is so simple too. All you have to do is dump the items into your slow cooker and wait about 3-4 hours. Let's get cooking!

ingredients: 2 14oz Cans Pinto Beans

1 Onion (diced)

1 Red Bell Pepper (diced)

1-2 Jalapenos (seeded and diced)

24oz Can Diced Tomatoes with Juice

1/2 Cup Frozen Corn

1 1/2 Tbs Garlic (minced)

4-5 Cups Vegetable Broth


Salt and Pepper

Taco Seasoning


Chili Powder

Optional: 1/4 Cup Unsweetened Non-Dairy Milk and Nutritional Yeast

  1. Prep all your veggies and dump everything in your crock-pot besides corn, milk, and nutritional yeast. Set to high and cook for 3-4 hours.

  2. In last 30 mins of cooking, add in your frozen corn. If you are opting to make this a little creamier, add in your milk and sprinkle the top of your soup with nutritional yeast. Mix well and continue cooking for 30 minutes.

  3. Taste and adjust seasonings as needed.

Optional Toppings: Tortilla Strips, Avocado, Lime Juice, Fresh Cilantro

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