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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
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★★★★★

5.2 from 27 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty and flavorful dish packed with vegetables, beans, and lentils, perfect for an easy, nutritious, and cozy meal. Slow-cooked to perfection with smoky spices and creamy cheese, it’s a delicious meatless option that pairs wonderfully with crunchy tortilla chips for garnish.

Ingredients

Scale

Vegetables & Beans

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

Dry & Canned Goods

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

Spices & Seasonings

  • 1 teaspoon olive oil or avocado oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional, adjust for heat preference)
  • Salt and pepper, to taste

Dairy & Garnish

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

Instructions

  1. Prep Vegetables: Dice the medium onion and red bell pepper. Set them aside for later use.
  2. Prepare Beans and Lentils: Drain and rinse the black beans and red beans. Wash the dried red lentils thoroughly under cold running water and set aside.
  3. Combine Ingredients in Slow Cooker: In the slow cooker, add the olive oil, diced jalapeno, diced onion, diced bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, and salt and pepper. Toss all the ingredients together to combine evenly.
  4. Cook the Soup: Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours until the vegetables and lentils are tender and the soup has thickened.
  5. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully melted and incorporated into the soup, adding a creamy texture.
  6. Serve and Garnish: Pour the soup into bowls and garnish with crushed tortilla chips to add a delightful crunch. Serve warm and enjoy!

Notes

  • Use salsa variations like mild, spicy, or salsa verde to adjust the soup’s flavor profile.
  • You can substitute light cream cheese with any creamy cheese or a dairy-free alternative to make it vegan-friendly.
  • Adjust the cayenne pepper quantity based on your preferred spice level, or omit it for a milder soup.
  • If using fresh corn, cut kernels off the cob; canned and frozen corn are convenient alternatives.
  • Rinsing canned beans helps reduce sodium and improves the soup’s taste.
  • This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.

Nutrition

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

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