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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
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★★★★★

4.8 from 6 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful, and nutritious slow-cooked meal perfect for any day. Packed with beans, lentils, fresh vegetables, and warming spices, it delivers a satisfying southwestern taste enhanced with optional tortilla chip toppings and creamy cheese, all while being entirely vegetarian and easy to prepare.

Ingredients

Scale

Vegetables and Broth

  • 1 medium onion, diced
  • 1 jalapeno pepper, diced
  • 1 cup corn (fresh, canned, or frozen)
  • 1 red bell pepper, diced
  • 3 1/2 cups vegetable broth

Beans and Lentils

  • 3/4 cup dried red lentils, rinsed
  • 15 ounces black beans, canned, drained and rinsed
  • 15 ounces red beans, canned, drained and rinsed

Tomato and Salsa

  • 15 ounces tomato sauce
  • 3/4 cup salsa (mild or spicy, or salsa verde)

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 of choice (dairy-free option works well)

Optional Toppings

  • Crushed tortilla chips
  • Sliced avocado
  • Sour cream
  • Sliced or diced jalapeños
  • Chopped red onion
  • Shredded cheddar cheese
  • Fresh cilantro

Instructions

  1. Prepare Vegetables and Beans: Dice the onion and red bell pepper. Drain and rinse the black beans and red beans thoroughly. Rinse the dried red lentils under cold running water and set aside.
  2. Combine Ingredients in Crockpot: Add olive oil, diced jalapeno, onion, red bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper (if using), vegetable broth, and season with salt and pepper into the slow cooker. Stir to combine all ingredients evenly.
  3. Cook Soup: Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the vegetables and lentils are fully cooked and the soup has thickened to your liking.
  4. Finish with Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until melted and fully incorporated, creating a creamy texture.
  5. Serve and Garnish: Ladle the hot soup into bowls and add your favorite toppings such as crushed tortilla chips, avocado slices, sour cream, jalapeños, chopped red onion, shredded cheddar, or fresh cilantro. Serve warm and enjoy!

Notes

  • Serving size is about 2 cups per bowl.
  • Always add the cream cheese at the very end to maintain creaminess.
  • You can substitute any oil you prefer for olive oil.
  • Feel free to use your favorite combination of beans; black and red beans work well.
  • Any creamy white cheese can replace cream cheese for a thicker, creamier soup.
  • Corn can be fresh, canned, or frozen depending on availability.
  • The cayenne pepper is optional; omit for milder flavor, especially if serving children.
  • Use vegetable broth to keep the soup vegetarian; you may substitute with chicken broth for non-vegetarian version.
  • To add meat, include shredded chicken or a chicken breast, cooking fully before shredding.

Nutrition

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

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