Print

Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
Print Recipe

★★★★★

5.3 from 11 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful, and protein-packed meal perfect for a cozy day. Combining red lentils, black and red beans, fresh vegetables, and zesty spices, this slow-cooked soup delivers a comforting and nutritious dish that’s easy to prepare and customize with your favorite toppings.

Ingredients

Scale

Vegetables and Beans

  • 1 medium onion, diced
  • 1 jalapeno pepper, diced
  • 1 cup corn (fresh, canned, or frozen)
  • 1 red bell pepper (or green pepper), diced
  • 15 ounces black beans (1 can, drained & rinsed)
  • 15 ounces red beans (1 can, drained & rinsed)

Pantry and Spices

  • 1 teaspoon olive oil (or avocado oil)
  • 3/4 cup dried red lentils
  • 15 ounces tomato sauce
  • 3/4 cup salsa (mild, spicy, or salsa verde)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste

Dairy and Garnish

  • 1/2 cup light cream cheese (or any creamy cheese of choice, dairy-free works great too)
  • Crushed tortilla chips for garnish

Instructions

  1. Prep Vegetables: Dice the medium onion and red bell pepper finely to ensure they cook evenly in the slow cooker.
  2. Prepare Beans and Lentils: Drain and thoroughly rinse the canned black and red beans. Wash the dried red lentils under cold running water to remove any impurities.
  3. Add Ingredients to Slow Cooker: Place the olive oil, diced jalapeno, onions, bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper into the crockpot. Stir well to combine all ingredients.
  4. Cook Soup: Cover the slow cooker and cook on HIGH for 4-6 hours or LOW for 7-8 hours, until the vegetables and lentils are tender and the soup has thickened nicely.
  5. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully melted and blended into the soup, adding a creamy texture.
  6. Serve and Garnish: Ladle the soup into bowls and top with crushed tortilla chips for a delicious crunch. Serve warm and enjoy!

Notes

  • For a spicier soup, increase the amount of cayenne pepper or use a hotter salsa.
  • You can substitute cream cheese with a dairy-free option for a vegan-friendly variation.
  • Adjust the salt according to your dietary needs, especially if your vegetable broth already contains salt.
  • If you prefer a smoother texture, blend part of the soup with an immersion blender before adding the cream cheese.
  • Fresh corn can be substituted for canned or frozen depending on availability and preference.

Nutrition

Keywords: vegetarian tortilla soup, crockpot soup, slow cooker soup, lentil soup, bean soup, Mexican soup, meatless soup, healthy soup, easy crockpot meals

Find it online: https://yumwithmia.com/crockpot-vegetarian-tortilla-soup-recipe/