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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe

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5 from 22 reviews

Creamy and delicious, this vegetarian tortilla soup is loaded with flavor and filling ingredients. It’s easy to make in a crockpot or slow cooker, making it a perfect meal for any day of the week.

Ingredients

Vegetables:

  • 1 medium onion, diced
  • 1 jalapeno pepper, diced
  • 1 red bell pepper or green pepper, diced

Other Ingredients:

  • 1 teaspoon olive oil or avocado oil
  • 3 1/2 cups vegetable broth
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 15 ounces tomato sauce
  • 3/4 cup salsa (mild or spicy, or salsa verde)
  • 15 ounces black beans, drained and rinsed
  • 15 ounces red beans, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder or 2 fresh garlic cloves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup light cream cheese or dairy-free creamy cheese
  • Salt and pepper, to taste

Optional Toppings:

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

Instructions

  1. Prep the Vegetables: Dice the onion and red bell pepper. Drain and rinse the black beans and red beans. Wash the dried red lentils.
  2. Slow Cooker Instructions: In the slow cooker, combine olive oil, jalapeno pepper, onions, peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper. Cook on HIGH for 4-6 hours or LOW for 7-8 hours.
  3. Finish the Soup: Stir in the cream cheese until melted. Serve the soup hot with optional toppings like crushed tortilla chips and enjoy!

Notes

  • Serving size: One bowl is about 2 cups
  • Add cream cheese at the end
  • Use any oil of choice
  • Choose your preferred beans
  • Substitute creamy white cheese for heavy cream
  • Adjust cayenne pepper for spice preference
  • Vegetarian-friendly: Use vegetable broth
  • Meat option: Add shredded chicken or beef

Nutrition