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Slow Cooker Veggie Tortilla Soup


The magic of make-ahead dinners is that when time is of the essence, they feel like lifesavers. Whether you’re prepping for a month-long, all-consuming work project or helping stock a friend’s freezer, this healthy and hearty vegetarian dish will help fill the dinner table in no time at all.

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium cloves garlic, minced
  • 1/2 medium jalapeño pepper, seeded and diced
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 6 cups vegetable broth
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 bay leaf
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Additional salt and pepper, to taste


  • Heat the oil in a sauté pan over medium heat. Add the onion and cook until softened, 5-7 minutes. Add the garlic and cook, stirring occasionally, for 1 minute more. Add the cooked onion to a 3-quart or larger slow cooker.
  • Add remaining ingredients to the slow cooker. Stir. Cook on low 8–10 hours, or high 4-6 hours. Season with additional salt and pepper to taste.
  • To freeze, allow the soup to cool, then freeze it in a large freezer bag or airtight plastic container, omitting the tortilla strips.
  • Serve with whole wheat tortilla strips, avocado, fresh cilantro and any other toppings you like.


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