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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
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★★★★★

4.7 from 13 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful, and easy-to-make slow cooker meal packed with vegetables, beans, lentils, and spices. Perfect for a comforting and nutritious dinner, it combines southwestern flavors with the convenience of slow cooking. Topped with crushed tortilla chips and creamy cheese, this vegetarian soup warms you from the inside out.

Ingredients

Scale

Vegetables

  • 1 medium onion (diced)
  • 1 jalapeno pepper (diced)
  • 1 red bell pepper (diced)
  • 1 cup corn (fresh, canned, or frozen)

Beans and Lentils

  • 15 ounces black beans (one can, drained & rinsed)
  • 15 ounces red beans (one can, drained & rinsed)
  • 3/4 cup dried red lentils (washed)

Liquids and Sauces

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

Spices and Seasonings

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

Dairy

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

Garnish

  • Crushed tortilla chips

Instructions

  1. Prep Vegetables: Start by dicing the onion and red bell pepper, and finely dice the jalapeno pepper for added heat.
  2. Rinse Beans and Lentils: Drain and rinse the black beans and red beans thoroughly. Wash the dried red lentils under cold running water to remove any impurities.
  3. Add Ingredients to Slow Cooker: In the crockpot, combine olive oil, diced jalapeno, onions, red bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper. Stir everything together to mix well.
  4. Cook Soup: Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 7-8 hours until the vegetables and lentils are tender and the soup has thickened.
  5. Finish with Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until melted and incorporated, adding creaminess to the soup.
  6. Serve: Pour the soup into bowls, garnish with crushed tortilla chips, and serve warm for a delicious and comforting meal.

Notes

  • You can adjust the spiciness by adding more or less cayenne pepper and jalapeno.
  • For a vegan version, use vegan cream cheese or substitute with coconut cream.
  • The soup thickens as it cools; add more vegetable broth if you prefer a thinner consistency.
  • Feel free to add fresh cilantro or avocado slices as additional toppings.
  • Leftovers store well in the refrigerator for up to 4 days and also freeze nicely.

Nutrition

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

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