Black and Red Mexican Slow Cooker Soup

Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This is a staple in our house. Serve it with tortillas, quesadillas, or tortilla chips and it's dinner! I usually assemble it the night before, stash it in the fridge and plug it in before I leave for work. My husband spices it up with hot sauce, but for my daughter and I, it's good as is. It's another recipe someone shared at a school potluck lunch :) Oh, and I'm totally guessing on the servings...

Ingredients Nutrition


  1. Combine everything in the pot, and cook on Low for about 8-9 hours.
  2. Garnish with grated cheese, sour cream, cilantro, etc.
  3. Freezes great.
  4. Crumbled sauteed chorizo is yummy in this.
Most Helpful

We loved this soup! It was so easy and tasty without any effort. I didn't realize I was low on carrots so I used sweet potato instead and used a 24oz can of diced tomatoes and a 14.5oz can of roasted tomatoes with green chills. I also omitted the sugar and added a red bell pepper. I was very impressed with the outcome of this soup. Thank you for posting!

Motivated Mama October 20, 2009

Great soup! I went heavy on the vegetables, and I didn't have stewed tomatoes so I used a 20oz can of diced tomatoes and drained it slightly. I didn't drain the chilies. It was delicious and even better the next day! There is an amazing amount of fiber, protein and potassium, not to mention vitamins A & C. Very healthy. Loved it! Thanks!

SweetySJD February 04, 2008

I made this exactly as stated with the choirzo. Very good. We did crumble tortilla chips over it as well. Thanks for the great recipe!

LizAnn January 17, 2008