Slow Cooker Creamy Cheesy Vegetarian Tortilla Stew

Slow Cooker Creamy Cheesy Vegetarian Tortilla Stew

The sun is out, the birds are chirping, there’s a small (very small) chance spring is arriving and you know what that means… It might be time to say goodbye to our slow cookers for a while.
But don’t be sad! Let’s give it a really good send off with this amazing meal.

I love a good slow cooker meal. Especially the kind that requires no extra dishes. Just dump and go. This is one of those.

This is too thick to be a soup so let’s call it stew. It’s so full of flavour and so satisfying, but we’re going to add lots of toppings to keep it fresh. The perfect slow cooker meal for this time of year.

Plus, it takes all of five minutes to throw together and dinner is done.



  • 1 onion, diced
  • 2 minced garlic cloves
  • 2 peppers, diced (any colour)
  • 1 tsp cumin
  • 2 tsp ancho (or regular) chili powder
  • 1/2 tsp chipotle powder
  • Pinch dried oregano
  • Pinch sugar
  • Pinch cayenne
  • 1 28 oz can diced tomatoes 
  • 4 cups vegetable broth
  • 2 cans black beans, drained and rinsed
  • 1 can diced green chilies
  • 1/2 cup rice
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 oz cream cheese
  • 1/4 cup cream (or milk)
  • Juice of one lime
  • Chopped fresh cilantro
  • For Topping: avocado, cheese, cilantro, lime, tortilla chips.


  1. Add everything up to the cream cheese into your slow cooker. Cook on low 4-5 hours.
  2. Stir in the cream cheese, cream, lime & cilantro. Mix well until cream cheese is incorporated.
  3. Serve with toppings.

Let me know how you like it!

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