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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
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★★★★★

5.2 from 20 reviews

A hearty and flavorful Crockpot Vegetarian Tortilla Soup packed with vegetables, beans, and lentils, simmered to perfection with smoky spices and topped with crunchy tortilla chips. This comforting, protein-rich soup is perfect for an easy, nutritious meal any day of the week.

Ingredients

Scale

Vegetables and Beans

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

Dry and Canned Goods

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

Spices and Oils

  • 1 teaspoon olive oil (or avocado oil)
  • 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

  • 1/2 cup light cream cheese (or any creamy cheese, dairy-free version works well)

Garnish

  • Crushed tortilla chips

Instructions

  1. Prep the Vegetables: Dice the medium onion and red bell pepper evenly to ensure they cook through during the slow cooking process.
  2. Prepare the Beans: Drain and rinse the black beans and red beans thoroughly to remove excess sodium and canning liquids.
  3. Rinse Lentils: Wash the dried red lentils thoroughly under cold running water to remove dust or impurities and set aside.
  4. Add Ingredients to Slow Cooker: In your crockpot, combine olive oil, diced jalapeno pepper, diced onion, diced bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper if using, vegetable broth, salt, and pepper. Mix well to combine all ingredients.
  5. Slow Cook: Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours. Cook until the vegetables are tender, lentils are soft, and the soup has thickened.
  6. Finish with Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully incorporated, creating a creamy texture.
  7. Serve and Garnish: Ladle the soup into bowls, garnish with crushed tortilla chips for a delightful crunch, and serve warm for the best flavor experience.

Notes

  • Adjust cayenne pepper according to your spice preference, omitting for a milder soup.
  • You can substitute light cream cheese with a vegan or dairy-free cream cheese alternative to keep it vegan.
  • Use fresh or frozen corn based on availability; canned corn works fine but drain it before adding.
  • Leftovers can be refrigerated for up to 4 days and reheated on the stove or microwave.
  • To add extra protein, consider adding chopped tofu or tempeh before slow cooking.
  • The soup thickens as it cools; add a splash of vegetable broth when reheating if needed.

Nutrition

Keywords: vegetarian tortilla soup, crockpot soup, slow cooker soup, healthy vegetarian recipes, lentil soup, Mexican-inspired soup

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