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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
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★★★★★

5.1 from 22 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful, and nutritious plant-based meal perfect for cozy dinners. Packed with red lentils, black and red beans, fresh vegetables, and a blend of spices, this slow-cooked soup delivers a creamy texture with a zesty kick. Topped with crunchy crushed tortilla chips, it makes a satisfying gluten-free, vegetarian meal that’s easy to prepare and ideal for busy days.

Ingredients

Scale

Vegetables & Legumes

  • 1 medium onion, diced
  • 1 jalapeno pepper, diced
  • 1 red bell pepper, diced (can substitute with green pepper)
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 15 ounces black beans (1 can, drained & rinsed)
  • 15 ounces red beans (1 can, drained & rinsed)

Liquids & Sauces

  • 3 1/2 cups vegetable broth
  • 15 ounces tomato sauce
  • 3/4 cup salsa (mild, spicy, or salsa verde)

Oils & Cheese

  • 1 teaspoon olive oil (or avocado oil)
  • 1/2 cup light cream cheese (or any creamy cheese of choice, dairy-free works great too)

Spices & Seasonings

  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, increase for more heat)
  • Salt and pepper to taste

Garnish

  • Crushed tortilla chips

Instructions

  1. Prep the vegetables: Dice the medium onion and red bell pepper finely to ensure they cook evenly and blend well into the soup.
  2. Prepare the beans: Drain and rinse both the black beans and red beans thoroughly to remove excess sodium and preserve the flavors.
  3. Rinse lentils: Wash the dried red lentils under cold running water until the water runs clear to remove dust and impurities.
  4. Combine ingredients in slow cooker: Place the olive oil, diced jalapeno, onions, peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper into the slow cooker. Stir everything gently to mix evenly.
  5. Cook the soup: Cover the slow cooker and cook the mixture on HIGH for 4-6 hours or on LOW for 7-8 hours. The soup is ready when the vegetables and lentils are tender and the soup has thickened slightly.
  6. Add cream cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until it is completely melted and incorporated, giving the soup its creamy texture.
  7. Serve: Ladle the soup into bowls, garnish with crushed tortilla chips for a crunchy texture, and serve warm for a comforting meal.

Notes

  • You can adjust the cayenne pepper quantity depending on desired spice level.
  • Dairy-free or vegan cream cheese alternatives can be used to keep the recipe vegan.
  • Using fresh corn provides the best flavor, but canned or frozen works just as well.
  • For a thicker soup, cook longer or add more lentils.
  • Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • For added protein, consider topping with avocado slices or a dollop of Greek yogurt if not vegan.

Nutrition

Keywords: vegetarian soup, tortilla soup, slow cooker soup, crockpot recipe, lentil soup, bean soup, Mexican vegetarian, healthy soup, easy dinner recipe

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