Slow Cooker Mexican Soup

This Mexican soup is an easy, tasty and nutritious slow cooker soup inspired by the country’s Indigenous-Spanish flavors and ingredients. This delicious soup can appeal to meat eaters or vegetarians. Simply add some protein along with the other ingredients if you’re craving meat or make it vegetarian as is.

Ingredients

Various vegetables like bell peppers, onions, garlic and corn give different textures and complex spicy and sweet flavors. The best part is that you can add any toppings you want to it: sour cream, shredded cheese, corn chips, or cilantro for a fresh component.

For the Slow Cooker:

• 1 cup red onion - diced
• 1 cup green bell pepper - diced
• 2 cloves garlic - minced
• 1 cup tomatoes - diced
• 2 cups tomato passata - or tomato sauce
• 3 cups vegetable broth
• 1 cup black beans - drained and rinsed
• 1 cup canned corn kernels - drained (you can substitute with frozen corn kernels instead of canned)
• 1 tablespoon Mexican seasoning -or taco seasoning
• 1 tablespoon sugar or agave nectar - optional
• salt and pepper - to taste

Optional Toppings:

Sour cream, Mexican shredded cheese blend, fresh cilantro, avocado, jalapeños, corn chips or tortilla chips etc.

What is Tomato Passata?

Passata is an uncooked tomato purée without seeds or skin because it has been strained. What makes it different from tomato sauce is that tomato sauce is cooked and sometimes other ingredients added: like carrots, onions, herbs and garlic.

If you can’t find tomato passata, it is recommended to use tomato sauce for this recipe, as it will be the closest substitute in this case.

How to Make Mexican Soup

Here are the steps to making this easy and delicious soup:

Step 1: Add Ingredients to Slow Cooker

Add all of the ingredients to the slow cooker.

Step 2: Cover and Cook

Cover and cook for 4 hours on low. Season with salt and pepper, to taste.

Step 3: Serve

Serve in individual bowls with the toppings.

Tips & Tweaks

One of the options for toppings is tortilla chips. You can have them in the soup or enjoy them on the side. They can soak up the broth while you dip them and will hold their shape better than regular bread slices. Similar to crackers, they have an unbeatable crunchy texture.

Did you know that you can make your own with leftover corn tortillas? Just cut them into small triangles, brush them with olive oil, season them and bake them in a 375°F oven until they are crispy. You can have your own homemade, salty chips to dip into the soup!

If you want a more filling Mexican vegetable soup, I recommend adding cooked rice to the bowl. It is a vegetarian option that will help satisfy your hunger and it pairs well with the other ingredients.

If you would like to add some protein, add 2 to 3 raw chicken breasts to the slow cooker along with the other ingredients. Cook on low for 4 to 6 hours, until the chicken is fully cooked. Remove the chicken to shred it with two forks and return it to the slow cooker.

If you want to be able to satisfy everyone, you can cook the chicken separately, shred it, and leave it on the side for family or guests to add into their bowls if they wish, along with the other toppings.

Storage

This Mexican soup should last up to 3 to 4 days covered in the fridge.

What did you think of this Mexican style soup? Let me know in the comments!

📋Recipe

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