Description
This Crockpot Vegetarian Tortilla Soup is a hearty and flavorful meal, perfect for a cozy day. Packed with vegetables, beans, lentils, and a blend of spices, this soup offers a rich and satisfying taste. The slow cooking process melds the flavors perfectly, while the addition of creamy cheese and crunchy tortilla chips adds a delightful texture contrast. Ideal for vegetarians and easily adaptable for various diets.
Ingredients
Scale
Vegetables & Aromatics
- 1 medium onion (diced)
- 1 jalapeno pepper (diced)
- 1 red bell pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
Legumes & Grains
- 3/4 cup dried red lentils (washed)
- 15 ounces black beans (one can, drained & rinsed)
- 15 ounces red beans (one can, drained & rinsed)
Liquids & 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 & 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 for spice level)
- Salt and pepper to taste
Dairy & Garnishes
- 1/2 cup light cream cheese (or any creamy cheese of choice, dairy-free options work well)
- Crushed tortilla chips, for garnish
Instructions
- Prep Vegetables: Dice the medium onion and red bell pepper finely. Set aside.
- Prepare Beans: Drain and rinse the canned black beans and red beans thoroughly to remove excess sodium and preserve texture.
- Rinse Lentils: Wash the dried red lentils under cold running water until the water runs clear to remove dust and impurities.
- Add Ingredients to Slow Cooker: In your slow cooker, combine the olive oil, diced jalapeno, onions, diced peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, and season with salt and pepper. Stir everything together to combine well.
- Cook Soup: Cover the crockpot 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 thickens to a hearty consistency.
- Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully melted and incorporated for a creamy texture.
- Serve: Ladle the soup into bowls, garnish with crushed tortilla chips for crunch, and serve warm.
Notes
- Dairy-free and vegan cheese substitutes can be used to make the soup fully vegan or dairy-free.
- Adjust cayenne pepper to control spiciness according to taste preference.
- If you prefer a smoother soup, you can partially blend it before adding the cream cheese.
- Using fresh corn during corn season will enhance flavor but canned or frozen options work fine year-round.
- For added protein, consider adding chopped tofu or tempeh before cooking.
- Serve with additional toppings like avocado slices, cilantro, or lime wedges for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Keywords: vegetarian tortilla soup, crockpot soup, slow cooker soup, healthy soup, lentil soup, bean soup, easy vegetarian dinner
