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Vegan Slow Cooker Tortilla Soup with Winter Squash | Toasted Corn Tortillas // JustineCelina.com


Tonight I’m thrilled to bring you my Vegan Slow Cooker Tortilla Soup with Winter Squash — a no fuss recipe packed full of nourishing, plant based ingredients that eats like a meal! If this crazy cold snap has you craving some healthy comfort food, whip out your slow cooker and transport yourself to Mexico with this easy vegan recipe. This vibrant recipe comes together with pantry staples, seasonal produce and minimal effort! Hearty winter squash, brown rice, protein packed black beans, bright cherry tomatoes, sweet orange peppers, yellow onion, garlic and a mosaic of spices infuse a tomato and vegetable stock base with feisty mexican flavour — topped off with creamy avocado, crispy corn tortillas, cilantro and a drizzle of Tahini Lime Crema.
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 12


Vegan Slow Cooker Tortilla Soup

  • 4 cups whole stewed tomatoes
  • 6 cups vegetable broth
  • 2 cups winter squash
  • 1/4 cup brown rice
  • 1 19 oz can black beans
  • 1 pint cherry tomatoes
  • 1 orange pepper
  • 1 yellow onion
  • 3 cloves garlic


  • 1 tbsp Himalayan pink salt
  • 1 tsp paprika
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp crushed Chile de árbol or crushed red pepper flakes

Optional Garnish

  • Corn tortillas plus extra virgin olive oil for frying
  • Cilantro
  • Fresh lime
  • Tahini Lime Crema a clean, vegan alternative to crème fraîche and one of my favourite recipes!


  1. Blend your whole stewed tomatoes with your vegetable broth until smooth. Transfer to slow cooker.
  2. Add brown rice and rinsed black beans to slow cooker.
  3. Chop winter squash and orange peppers into 1″ pieces. Mince onion and garlic. Halve cherry tomatoes. Transfer to slow cooker.
  4. Add seasonings and spices to the slow cooker.
  5. Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.
  6. Prepare your garnishes. Pan fry corn tortillas in 1 tbsp of olive oil and season with salt and pepper. Flip every 2 minutes or until golden brown. Crop cilantro, cut lime wedges and avocado slices. If desired, prepare Tahini Lime Crema. After corn tortillas have cooled, slice into thin strips.
  7. Ladle Vegan Slow Cooker Tortilla Soup with Winter Squash into bowls. Top with desired garnishes and serve immediately!