This Mexican soup is an easy, tasty and nutritious slow cooker soup inspired by the country’s Indigenous-Spanish flavors and ingredients.
It's full of Mexican flavors and cooked in one dish, much like my spicy burrito casserole, which makes it great for any day of the week.
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.
Some more hot and cozy soup recipes you might want to dig into this fall are this easy red lentil soup, a bright mango soup recipe out of India and an oven roasted tomato soup.
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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.
- tomatoes - Use whatever you have on hand such as Roma, beefsteak etc.
- 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, I recommend using tomato sauce for this recipe, as it will be the closest substitute in this case.
- vegetable broth - This soup is developed to be vegetarian but you can substitute with chicken broth if needed.
- black beans - Drained and rinsed.
- canned corn kernels - You can substitute with frozen corn kernels instead of canned as an additional option.
- Mexican seasoning - Or taco seasoning.
- sugar - Or agave nectar--optional.
- optional toppings - Sour cream, Mexican shredded cheese blend, fresh cilantro, avocado, jalapeños, corn chips or tortilla chips etc.
*Check recipe card for ingredient amounts.
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 (except for the toppings) 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. Ladle. Ladle into bowls.
Step 4. Serve. Serve the slow cooker Mexican soup with the toppings.
Joss' Tips
- Don't overfill: Slow cookers should not be more than ⅔ full. Too much liquid can cause the soup to overflow.
- Adjust seasoning at the end: Slow cooking can dilute the flavors. Taste and adjust the seasoning of this Mexican soup at the end of the cooking time.
- Avoid the temptation to lift the lid: Every time you lift the lid, you lose heat and extend the cooking time. If the clear glass lid is steamed up, I just give the slow cooker a gentle shake and as the steam runs down it becomes clear for viewing, at least for a short time.
Serving Tips
Tortilla Chips. 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.
Homemade tortilla chip option. 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!
Add rice. 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.
Add protein. If you would like to add some protein for a heartier Mexican soup option, 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. Or, added leftover shredded chicken towards the end of cooking.
Serve it on the side. 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.
Mexican Soup FAQs
This Mexican soup should last up to 3 to 4 days covered in the fridge.
Yes you can! To freeze, let the soup cool first and store it in labeled, freezer-safe containers for up to 3 months (without the toppings). Thaw in the fridge.
Reheat in a pot on the stove over medium heat.
If you tried this Slow Cooker Mexican Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Slow Cooker Mexican Soup
Ingredients
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 plain 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 if needed
- 1 tablespoon Mexican seasoning - or taco seasoning
- 1 tablespoon sugar or agave nectar - optional
- salt and pepper - to taste
Optional Toppings
- sour cream
- Mexican cheese blend - shredded
- cilantro - chopped
- 1 avocado - diced
- 1 jalapeño - sliced
- corn chips or tortilla chips
Instructions
- Add all of the ingredients to the slow cooker.
- Cover and cook for 4 hours on low. Season with salt and pepper, to taste.
- Serve in individual bowls with the toppings.
Equipment
Notes
- Note on nutrition info: Nutrition information does not include the toppings as those are optional.
- Protein addition: 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.
- Fridge storage: This soup should last up to 3 to 4 days covered in the fridge.
- Freezer storage: To freeze, let the soup cool first and store it in labeled, freezer-safe containers for up to 3 months (without the toppings). Thaw in the fridge.
- Reheating: Reheat in a pot on the stove over medium heat.
- Don't overfill: Slow cookers should not be more than ⅔ full. Too much liquid can cause the soup to overflow.
- Avoid the temptation to lift the lid: Every time you lift the lid, you lose heat and extend the cooking time. If the clear glass lid is steamed up, I just give the slow cooker a gentle shake and as the steam runs down it becomes clear for viewing, at least for a short time.
- Adjust seasoning at the end: Slow cooking can dilute the flavors. Taste and adjust the seasoning at the end of the cooking time.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Chef Jez says
Absolutely amazing! What a great dish!🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
Joss D says
Haha thanks Jez!