Slow Cooker Creamy Tortilla Soup is really easy to make in the crock pot, and deliciously creamy and comforting while being vegan and healthy. It’s perfect for a Meatless Monday or for eating while watching the game!
Recipes like my Crock Pot Chili and Slow Cooker Pot Pie are great for when you want a family pleasing meal with minimal effort. I love the slow cooker, and this is one of my Crock Pot Recipes you’ll want in your recipe box!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
I originally made this recipe back in 2015 for a “Sideline Meat Taste Challenge” from Meatless Monday and Silk plant-based milk. I’ve updated it here for a better user experience.
Of course, I’ve been “sidelining” meat for over 30 years now. And, as a happy vegetarian I can tell you it’s possible to eat a variety of yummy foods.
It’s soup season!
Taking their inspiration I decided I wanted to make a creamy tortilla soup, and, well, it would be even better if it was made in the crock pot so you can watch the football game while the soup cooks.
So I tossed it all in the crock pot, and boy does it smell awesome as it cooks!
You can also take this soup with you to the game or to a potluck.
So easy to make!
This vegan recipe is one of the easiest meal ideas. All you have to do is toss ingredients into the slow cooker, and you can make this soup; it’s that easy!
Place the ingredients in the slow cooker, and cook.
Blend 3 cups of cooked soup in blender, and add in sliced wheat bread to thicken. Blend, and add back to crock pot.
Let the slow worker do all of the work, and just smell the delicious dinner as it cooks while you watch the game. Or, let it cook while you’re out running errands, and come home to already made dinner. It’s the perfect meal for busy weeknights.
It’s easy, yummy, full of flavor, and everyone from vegetarians to vegans to meat eaters will love it!
This soup makes a big batch, so you have delicious leftovers for a quick meal the next day (or days), and it’s a great way to sneak in veggies to the day.
I give instructions on how to toast the corn tortillas in a dry skillet for this recipe; it’s really easy! But if you want to save yourself some time, simply use some bagged tortilla chips.
And, heck, any football party is bound to have some tortilla chips.
What kind of salsa should I use?
Use your favorite salsa in this soup. I find that mixing salsa into this soup is a great way to boost flavor easily, because the salsa is bursting with flavor.
Keep the salsa mild for a mild soup; use hot if you like it spicy! Or, feel free to mix two different kinds of salsa for even more layers of flavor.
You might even want to try adding a southwestern corn salsa to the soup. The added sweetness of the corn would be a lovely addition here.
What about those onions?
There are two options for the onions in this recipe.
1) The first option is that you can sauté the onions with a little bit of oil to make them soften, less pungent, and a little sweeter.
2) The other option is to toss them into the slow cooker, raw, and let them cook with the rest of the ingredients. You’ll get a little crunchy texture in the soup from the lightly cooked onions.
Depending on your time and your family’s preference, you may like it one way or the other.
What kind of milk can I use?
This soup is deliciously creamy with the help of a little milk. To keep the soup vegan, use a neutral flavor plant based milk, like unsweetened almond milk, cashew milk, or soy milk.
If you don’t need the soup to be vegan, you can use dairy milk if you’d like. Whole milk or half & half will give a nice creamy texture, while using skim milk will save on calories.
Of course, you can also leave the milk out entirely, if maybe you go to the fridge and you find you’re all out of milk. Yep, that’s happened to me!
You can really stretch your budget with this recipe. The ingredients are inexpensive, and at can easily feed a crowd or your hungry family.
Can you make this ahead?
Yes! It’s delicious made ahead, and makes great leftovers! Store it in the fridge in an airtight container for up to 3 or 4 days.
Can you freeze this tortilla soup?
Absolutely! Allow the soup to cool fully. Then package it in a container with an airtight lid, and pop it in the freezer for up to 6 months.
Go toppings crazy! Like most tortilla soups, you can top this recipe with so many delicious things, and it might just be my favorite part of the soup!
Tortilla strips, jalapenos, sour cream, shredded cheese, cilantro, green onions, avocados, hot sauce, lime wedges, etc.
If you love soup, check out these popular soup recipes
Kitchen items you may need for this soup
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Slow Cooker Creamy Tortilla Soup Recipe
Slow Cooker Creamy Tortilla Soup
- 1 large red onion chopped
- 1 red pepper chopped
- 15 ounce can black beans drained and rinsed
- 15 ounce can pinto beans drained and rinsed
- 2 cups low sodium vegetable broth
- ½ cup salsa
- 19 ounce can Ro-tel
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 cup Milk plant based or dairy
- 4 slices wheat bread
- Corn tortillas cut into strips
- Optional: Heat a skillet over medium heat. Add 1 teaspoon oil and chopped red onion. Cook for 5-10 minutes to soften.Remove and place in the slow cooker. You may skip the onion cooking and throw the raw onion into the slow cooker if preferred.
- Place all ingredients except milk and wheat bread in the bowl of a 5 to 6-quart slow cooker, and stir until combined. Cover, and cook on low for 4 hours.
- Remove 3 cups of the soup and place in the bowl of a blender. Add the wheat bread to the soup in the blender, and blend until pureed and smooth. Return pureed soup to the crock pot, and add the milk, cover, and allow to heat through, about 10-15 minutes.
- While the soup finishes cooking, toss the tortilla strips into an ungreased (dry) cast iron or other skillet, and toast until golden and browned.
- Serve the Slow Cooker Creamy Tortilla, hot, garnished with toasted tortilla strips, avocado, cilantro, red onion, sour cream, or shredded cheese.