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Vegan Slow Cooker Mexican Soup

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!

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  • Author: Vicky Cohen and Ruth Fox
  • Yield: 0 Serves 4-6 1x


  • 6 cups water or vegetable broth
  • 3 rainbow carrots (peeled and sliced)
  • 8 oz baby bella (crimini mushrooms, roughly chopped)
  • 1½ cups diced butternut squash
  • 1 small onion (chopped)
  • 2 garlic cloves (thinly sliced)
  • 214.5 oz 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
  • Category: Dinner


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