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Home ยป Recipe Type ยป Soup
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Slow Cooker Tomatillo Soup

4 hours 30 minutes
black beanscilantrojalapenooniontomatillotomato
By: Pamela Reed
Posted:12/5/19
Updated:12/5/19
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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!

You can’t go wrong with a bowl of piping hot soup on a cold day. My family always requests ham and cabbage soup, cheeseburger soup, and this flavorful tomatillo soup.

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 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!
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 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!

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!
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!

More Great Soup Recipes To Try:

Tomato Soup with Cauliflower
Italian Sausage Soup
Slow Cooker Broccoli Cheese and Potato Soup
Easy Chicken Tortilla Soup

Did you make and love this recipe? Give it your review below! 👇 And make sure to share your creations by tagging me or using the hashtag #brooklynfarmgirl on Instagram!
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!

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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!

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Slow Cooker Tomatillo Soup

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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!
By: Pamela Reed
Prep Time: 1 hour hour
Cook Time: 3 hours hours 30 minutes minutes
Total Time 4 hours hours 30 minutes minutes
serves 6

Ingredients

  • 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

Instructions

  • 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!

Notes

You can also cook on low for 7 hours.
Want to use canned black beans instead of dry beans? Use 1 15 oz can.

Nutrition Information:

Calories: 201kcal (10%)
Course: Main Course, Soup
Cuisine: Mexican
Keyword: tomatillo soup
Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Leigh Anne says

    September 1, 2018 at 2:22 pm

    I make this soup all the time, it freezes great. Does anyone have nutritional information for this recipe? I need calorie and protein content more specifically. Doctor needs my daily intake.

    Reply
  2. Liz says

    October 6, 2017 at 8:38 am

    Where did the recipe go? I checked it out earlier this week and was planning on making it today, but now the actual recipe isn’t there anymore. Something seems wrong with the formatting.

    Reply
    • Pamela says

      October 6, 2017 at 10:05 am

      Hey Liz, the blog was down for maintenance for a few hours, the recipe card is back up and running! Enjoy!

      Reply
  3. Crystal says

    October 19, 2016 at 9:04 pm

    Oh I love a good slow cooker meal! Thanks for sharing #homemattersparty

    Reply
  4. Fabiola Rodriguez says

    October 11, 2016 at 10:09 am

    Nice recipe! I love tomatillos. Here in Mexico, we have them all year round. Yay!
    I like that you used ingredients that any mexican cook would also have used. Except for the shredded cheese. Here in Mexico, we would probably top the soup with some salsa ๐Ÿ™‚ lol
    I shared this in my Mexican Food pinterest board and on Twitter.
    Inspire Me Monday Link Party

    Reply
  5. Kate says

    October 10, 2016 at 7:40 pm

    I love soup and I love this recipe!
    Thanks for sharing with us this week at the Merry Monday link party!
    We hope to see you again next week!
    Kate | TheOrganizedDream.com

    Reply
  6. Nadia says

    October 6, 2016 at 5:26 am

    This soup looks so delicious and super comforting ๐Ÿ™‚ Exactly the kind of thing I need on a chilly day like today! Yummy ๐Ÿ™‚

    Reply
  7. Phi @ The Sweetphi Blog says

    October 5, 2016 at 9:06 pm

    Totally loving the unique use of tomatillos in this soup. Sounds delish and perfect for fall!

    Reply
  8. Tracy says

    October 5, 2016 at 3:11 pm

    You’re speaking my love language with veggies, slower cookers, and soup! This looks perfectly delightful and ready for fall.

    Reply
  9. Ashley says

    October 5, 2016 at 2:38 pm

    I can never ever turn down anything mexican! And this soup is so perfect for the cooler weather that seems to finally have arrived here in NC! Sounds wonderful!

    Reply
  10. annie@ciaochowbambina says

    October 5, 2016 at 1:55 pm

    Gosh this sounds good! Is there anything better than a slow cooked meal? Especially when Mexican flavors are involved?! Such a treat!!

    Reply
  11. Cheyanne @ No Spoon Necessary says

    October 5, 2016 at 1:45 pm

    Oh I LOVE soup season! And I happen to love Mexican anything and using my slow cooker makes me one happy girl (because I’m hella lazy), so this soup is totally calling my name! Looks super comforting, yet light and healthy! LOVE it! Cheers!

    Reply
  12. John/Kitchen Riffs says

    October 5, 2016 at 10:33 am

    Tomatillo anything is good stuff! Love them in soup. This really does look perfect for fall — and looks SO good. Such a nice combo of ingredients — thanks.

    Reply
  13. Julia says

    October 5, 2016 at 9:13 am

    Soup is one of my favorite meals – I could seriously eat it every day! I love the idea of making a Mexican-style soup in my slow cooker with tomatillos! So flavorful and brilliant! I do solemnly swear to add allll the cheddar cheese! ๐Ÿ˜‰

    Reply
  14. Monica says

    October 5, 2016 at 8:37 am

    Looks so good! I could use gallons of this, Pamela. It must feel so wonderful to put your own homegrown veggies in here. It is a great meal with a couple of rolls for sure!

    Reply
  15. Dawn - Girl Heart Food says

    October 5, 2016 at 7:20 am

    I LOVE putting beans in soup and this one looks delicious! So healthy and that cheese on top is the perfect addition. Bet this would be awesome with some cornbread for dunkin’ ๐Ÿ™‚ !

    Reply
  16. Megan - The Emotional Baker says

    October 5, 2016 at 7:16 am

    This is the perfect soup for fall! I love that you grew so many of the vegetables in it! – garden envy!! ๐Ÿ˜‰

    Reply
  17. Rachelle @ Beer Girl Cooks says

    October 4, 2016 at 9:13 pm

    Girl, your garden is amazing! I can only imagine how fresh and incredible this soup must taste with all those rooftop goodies in there! Pinned!

    Reply
  18. Balvinder says

    October 4, 2016 at 8:00 pm

    The soup is honestly really good, Pinned and can’t wait to try it out.

    Reply
  19. Kathy @ Beyond the Chicken Coop says

    October 4, 2016 at 9:25 am

    This looks like a healthy, comforting soup! Perfect for these cooler days we’ve been having.

    Reply

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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