Slow Cooker Mexican Soup

5 from 3 votes

This Mexican soup is an easy, tasty and nutritious slow cooker soup inspired by the country’s Indigenous-Spanish flavors and ingredients.

Prep Time10

Cook Time4

Total Time4 10

Course: Soup

Cuisine: Mexican

Diet: Vegetarian

Servings:

Calories: 185kcal

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

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.