Slow Cooker Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

Course Main Course, Soup
Cuisine Mexican
Servings 6


  • 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


  1. 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.
  2. 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.
  3. With 15 minutes left, add lime juice and corn to slow cooker stirring.
  4. Serve warm in bowls, with shredded cheese, sour cream and cilantro on top. Serve warm cornbread or rolls on the side.

Recipe 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.