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!
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- Total Time: 8 hours 15 minutes
- Yield: Serves 4-6 1x
Description
This vegan slow cooker Mexican soup is hearty and smoky, featuring baby portabella mushrooms and butternut squash, perfect for a comforting winter meal.
Ingredients
- 6 cups water or vegetable broth
- 3 rainbow carrots, peeled and sliced
- 8 oz baby bella (crimini) mushrooms, roughly chopped
- 1 1/2 cups diced butternut squash
- 1 small onion, chopped
- 2 garlic cloves, thinly sliced
- 1 can (14.5 oz) fire roasted tomatoes
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime
- Chopped cilantro, for garnish
- Sliced avocado, for garnish
Instructions
- Combine water or vegetable broth, rainbow carrots, baby bella mushrooms, butternut squash, onion, garlic, fire roasted tomatoes, chipotle pepper, ground cumin, and smoked paprika in a 6-quart slow cooker.
- Season with salt and pepper to taste.
- Set the slow cooker on low and cook for 8 hours.
- Before serving, add the juice of 1 lime and stir well.
- Garnish with chopped cilantro and sliced avocado before serving.
Notes
Adjust the amount of chipotle pepper to control the spiciness. Serve with a squeeze of lime, chopped cilantro, and avocado slices for added flavor. You can prepare the ingredients the night before to save time in the morning. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 3 grams
- Carbohydrates: 30 grams
- Fiber: 7 grams
- Protein: 4 grams
- Cholesterol: 0 mg
Frequently Asked Questions
Can I substitute the baby portabella mushrooms with another type of mushroom?
Yes, you can substitute baby portabella mushrooms with cremini or shiitake mushrooms for a similar texture.
What can I use instead of butternut squash if I can’t find it?
You can use sweet potatoes or pumpkin as a substitute for butternut squash, as they will provide a similar sweetness and texture.
How do I adjust the chipotle pepper for different spice levels?
Start with a smaller amount of chipotle pepper and gradually increase it to your desired spice level, tasting as you go.
