Slow cooker vegetarian tortilla soup is easy, hearty, and full of flavor—so satisfying you won’t miss the chicken. Simply add the ingredients to the slow cooker and let it do the work.

One of my favorite recipes from my first book is Drunken Chicken Tortilla Soup. That recipe generated a lot of interest from people asking for a vegetarian version, and I decided to create a gluten-free vegetarian take that keeps all the bold tortilla-soup flavors.

Most homemade red enchilada sauces use flour to thicken, so for this recipe I used a gluten-free jarred red enchilada sauce. If you don’t need to avoid gluten, you can substitute your favorite enchilada sauce or, for extra depth, replace some of the liquid with a crisp Mexican lager.

I kept the ingredient list simple and familiar: onion, bell pepper, green chilies, black beans, hominy, and fire-roasted tomatoes form the base. For that classic tortilla-soup kick, add red enchilada sauce, garlic, chili powder, oregano, and cumin. The slow cooker melds these ingredients into a comforting, layered soup with minimal hands-on time.

Slow cooker vegetarian tortilla soup starts with the usual suspects: onion, bell pepper, green chilies, black beans, hominy, and fire-roasted tomatoes. To bring the tortilla-soup heat and depth, add red enchilada sauce, garlic, chili powder, oregano, and cumin.

Preparation is effortless: dump everything into the slow cooker, stir, and let it cook. In a few hours you’ll have a flavorful soup ready to serve. If you like a bright twist, finish with a squeeze of lime and top with shredded cheese, cilantro, pico de gallo, sour cream, hot sauce, or crunchy corn tortilla strips.

I’ve heard from many readers who appreciated this vegetarian version; it satisfies vegetarians and meat-eaters alike. One family member ate it three days straight and assumed it contained chicken—proof that a well-seasoned vegetarian soup can win over any palate.

This soup is versatile and forgiving. Use water or vegetable stock to control richness, or swap in a Mexican lager if gluten isn’t a concern. Leftovers develop even more flavor, making it a great make-ahead lunch or cozy weeknight dinner.

Vegetarian Tortilla Soup

Yield:
Serves 4-6

Prep Time:
10 minutes

Cook Time:
3 hours

Total Time:
3 hours 10 minutes

Slow Cooker vegetarian tortilla soup combines onion, bell peppers, green chilies, hominy, black beans, garlic, gluten-free red enchilada sauce, and an array of spices for a rich, comforting bowl.

Ingredients

• 1/2 yellow onion, diced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 bell pepper, diced
• 1 (4 oz) can diced green chilies
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 (28 oz) can hominy, drained and rinsed
• 2 garlic cloves, minced
• 8 oz gluten-free red enchilada sauce
• Juice from 1 lime
• 16 oz water or vegetable stock (or Mexican lager if not gluten-free)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Add all ingredients to the slow cooker and stir to combine.
2. Cook on high for 3 hours or low for 6 hours. Keep warm until serving.
3. Serve topped with shredded cheese, hot sauce, pico de gallo, cilantro, sour cream, and corn tortilla strips as desired.