Vegan Slow Cooker Mexican Soup

Set up this Slow Cooker Light Mexican No Chicken Soup before you leave for work in the morning, and come home to a delicious, comforting meal, perfect for a cold winter night.


Our vegan version omits the chicken obviously, but we added baby portabella mushrooms for texture and butternut squash to make it heartier. The fire roasted tomatoes and the spices make it nice and smoky, and you can adjust the amount of chipotle pepper depending on how spicy you like it. We love it with a squeeze of lime, chopped cilantro and avocado slices on top, but you can use your favorite toppings. And best of all, you can set it up in the morning and have it ready bu the time you get home. Super light and comforting… that we hope you’ll enjoy even after January ends!

Vegan Slow Cooker Mexican Soup
Recipe Type: Dinner
Serves: Serves 4-6
  • 6 cups water or vegetable broth
  • 3 rainbow carrots, peeled and sliced
  • 8oz baby bella (crimini) mushrooms, roughly chopped
  • 1½ cups diced butternut squash
  • 1 small onion, chopped
  • 2 garlic cloves, thinly sliced
  • 2- 14.5oz cans fire roasted diced tomatoes
  • 2 tsp sea salt (or to taste)
  • 1½ tsp cumin
  • 1 teaspoon ground coriander
  • ½ tsp turmeric
  • ? to ¼ tsp Chipotle pepper (optional)
  • Optional toppings:
  • Lime
  • Cilantro
  • Avocado
  • Black beans
  • Hot sauce
  1. Combine all the ingredients (except the toppings) in a 6 quart slow cooker. Set on low and cook for 8 hours. Garnish with your favorite toppings


Vicky Cohen and Ruth Fox

We are two sisters born and raised in Barcelona, Spain, with Sephardic and Middle Eastern roots. We grew up eating the best, most flavorful, comforting home-cooked meals prepared by our mom, who taught us everything we know about cooking. When we moved here to the U.S. we felt it was really important to keep our traditions and background alive, and we've done so by sharing it with everyone we've met throughout the years. After all, what better way to make new friends and share our love and culture than through food, right? Our friends have come to enjoy our food and gatherings so much that are always asking us for our recipes. That inspired us to start a cooking blog called "May I have that recipe" where we share recipes we've created inspired by our multicultural background.

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