This vegetarian recipe for Slow Cooker Tomatillo Soup is a comforting meal filled with a hearty blend of black beans, rice, healthy vegetables and seasonings, all cooked to perfection. A comforting soup that you can feel good about eating!
It warms my heart (literally) to see so many of the vegetables we grew in this soup. The stars of this soup are the tomatillos, which are filled with tasty juices that are going to be released in the slow cooker.
The other star in this soup is the black beans. Last year we started growing our own dry beans and since then I’ve been hooked. We grow a few different varieties of dry beans during the Summer, so we can enjoy them in the Fall and Winter.
This recipe calls for 1 cup of dry black beans, but if you don’t have the time to soak them, you can also use 1 can of black beans.
How To Make Slow Cooker Tomatillo Soup
The first step in making this tomatillo soup is to prep the beans. As mentioned previously, if you don’t want to use dry beans, you can use 1 can of black beans and skip this step. For the dry beans, place 1 cup dry beans in a pot filled with water. Cook on high, bringing to a boil and boil for 3 minutes. Remove from heat and let stand for 1 hour.
Once the dry beans are ready, add tomatillos, onions, tomatoes, jalapeno, black beans, garlic, oregano, cumin, chili powder, rice and vegetable broth to a slow cooker. Cook on high for 3.5 hours or on low for 7 hours.
When there is 15 minutes cooking time left, stir lime juice and corn into the soup.
Ladle servings of soup into warm in bowls, with shredded cheese, sour cream, avocado and fresh cilantro on top. We love adding crushed up tortilla chips too!
One of my favorite parts of this soup is how easy it is to make. It’s one of those “dump and go” slow cooker recipes where you just throw everything in the crockpot, set a timer and go about your business for the day. When it’s time to eat in several hours, the soup is ready to go!
Tips For Tomatillo Soup
- Meal prep this soup for the week. It will keep in the fridge for up to 1 week. You can also freeze any leftover soup for up to 2 months. To reheat, warm in the microwave or on the stove top.
- Any bean variety may be used. Swap out the black beans for pinto or kidney beans. You can even use a combination of two types of beans.
- My favorite toppings for this soup include sour cream, cheese, avocado, fresh cilantro. I also enjoy warm rolls or cornbread on the side. Tortilla strips would be another delicious topping idea.
- This soup is hearty enough to serve on its own as a complete meal, or you can add a Mexican salad on the side.
This tomatillo soup is the perfect easy dinner option that the whole family will love! It’s colorful, full of flavor, and takes just minutes to put together. Hope you enjoy this slow cooker tomatillo soup!
More Great Soup Recipes To Try:
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Slow Cooker Tomatillo SoupPrint
- 3 cups tomatillos husks removed, cleaned and diced
- 1 onion - chopped
- 3 cups tomatoes - diced
- 1 jalapeno seeds removed, finely chopped
- 1 cup dry black beans soaked - read directions below
- 1 teaspoon minced garlic
- 2 teaspoons oregano
- 2 tablespoons cumin
- 1 teaspoon chili powder
- 1/2 cup uncooked white rice
- 4 cups vegetable broth
- 1/4 cup lime juice
- 1 cup frozen corn
- Place 1 cup dry beans in a pot filled with water. Cook on high, bringing to a boil and boil for 3 minutes. Remove from heat and let stand for 1 hour.
- Add tomatillos, onion, tomatoes, jalapeno, black beans, garlic, oregano, cumin, chili powder, rice and vegetable broth in a slow cooker. Cook on high for 3.5 hours.
- With 15 minutes left, add lime juice and corn to slow cooker stirring.
- Serve warm in bowls, with shredded cheese, sour cream, avocado and cilantro on top. We love adding crushed up tortilla chips too!
Want to use canned black beans instead of dry beans? Use 1 15 oz can.