Vegetarian Tortilla Soup

April 22, 2020 Updated: April 22, 2020

Makes 6 to 8 servings

  • 4 cups vegetable broth or chicken broth, homemade or store-bought
  • 1 (15-ounce) can vegetarian refried beans
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained
  • 1 (15-ounce) can petite diced tomatoes, with their juices
  • 1 (4-ounce) can diced green chiles, with their juices
  • 1 cup mild or medium salsa
  • 2 tablespoons taco seasoning, homemade or store-bought
  • 1–2 cups cooked brown rice
  • Optional toppings: lime wedges, diced avocado, shredded cheddar cheese, minced jalapeños, sour cream or plain Greek yogurt, crushed tortilla chips

Slow Cooker Instructions

Make it now:

  1. (Freezing instructions begin here.) In the slow cooker, combine the broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning and stir to combine, breaking up the refried beans as much as possible.
  2. Cover and cook on Low for 6–8 hours.
  3. Stir the cooked rice into the soup. Serve warm, with your favorite toppings. (The soup will thicken as it sits.)

Freeze for later: 

In a large bowl, stir together all the ingredients except the rice and optional toppings, breaking up the refried beans as much as possible.

Carefully ladle the uncooked soup into one or two gallon-size freezer bags or containers. Seal and freeze. Place the cooked rice in a separate small freezer bag or container. Seal and freeze alongside the soup.

Prepare from frozen:

Note: Have your favorite toppings on hand to complete this meal. Thaw. Transfer the soup to the slow cooker and follow steps 2 and 3.

Instant Pot Instructions

Make it now:

  1. In the 6-quart Instant Pot, combine the broth, refried beans, black beans, corn, tomatoes, chiles, salsa, and taco seasoning and stir to combine, breaking up the refried beans as much as possible. (Freezing instructions begin here.)
  2. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.
  3. Stir in the cooked rice. Serve warm, with your favorite toppings. (The soup will thicken as it sits.)

Freeze for later: 

Follow step 1. Carefully ladle the soup into one or two gallon-size freezer bags or round containers. Seal and freeze (if using a freezer bag, set it in a bowl or round container with a diameter similar to the Instant Pot so it will fit in the pot when frozen). Place the cooked rice in a separate small freezer bag or container. Seal and freeze alongside the soup.

Prepare from frozen: 

Note: Have your favorite toppings on hand to complete this meal. At least partially thaw the rice. Set the Instant Pot to “Sauté.” Transfer the frozen soup to the pot and cook for 5 minutes to release some liquid. Press “Cancel.” Follow steps 2 and 3, but cook for 12–17 minutes.

Recipe reprinted with permission from “From Freezer to Cooker.” Copyright 2020 by Polly Conner and Rachel Tiemeyer. Published by Rodale Books, an imprint of Penguin Random House.