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Crockpot Vegetarian Tortilla Soup Recipe

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4.4 from 33 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful recipe perfect for a cozy meal. Packed with vegetables, beans, lentils, and a blend of spices, this slow-cooked soup offers a rich and creamy texture with a touch of smokiness. Topped with crunchy tortilla chips, it’s a satisfying dish that’s easy to prepare and ideal for vegetarian diets.

  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings

Ingredients

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 (1 can)
  • 15 ounces red beans, drained and rinsed (1 can)
  • 3/4 cup dried red lentils, washed thoroughly

Liquids and Sauces

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

Oils and Spices

  • 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; adjust for spice level)
  • Salt and pepper, to taste

Dairy

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

Garnish

  • Crushed tortilla chips

Instructions

  1. Prepare Vegetables: Dice the medium onion and red bell pepper into small pieces to ensure they cook evenly and blend well in the soup.
  2. Rinse Beans and Lentils: Drain and rinse the canned black beans and red beans thoroughly to remove any excess sodium and canning liquid. Wash the dried red lentils under cold running water and set aside.
  3. Add Ingredients to Slow Cooker: Into the slow cooker, add the olive oil, diced jalapeno, diced onions, diced bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper (if using), vegetable broth, and salt and pepper. Stir to combine all ingredients 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. This slow cooking process allows the vegetables and lentils to soften and the flavors to meld, creating a thick, hearty soup.
  5. Incorporate Cream Cheese: Once the soup is cooked and thickened, remove the lid and stir in the light cream cheese until fully melted and blended, which adds a smooth and creamy texture to the soup.
  6. Serve and Garnish: Pour the soup into bowls and top with crushed tortilla chips for added crunch and flavor. Serve warm for a comforting meal.

Notes

  • Use mild salsa for a less spicy soup or choose spicy or salsa verde for more heat.
  • Cayenne pepper is optional and can be adjusted or omitted based on your spice preference.
  • Light cream cheese can be substituted with dairy-free cream cheese to make the soup vegan-friendly.
  • For a thicker soup, cook longer; add more broth if too thick after cooking.
  • The soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

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