Description
This Vegetarian Tortilla Soup is a hearty, flavorful dish packed with vibrant vegetables, protein-rich beans and lentils, and a creamy, spiced tomato broth. Made in a slow cooker, it’s a hands-off meal that’s perfect for busy days or cozy nights. Top it with your favorite fixings like crushed tortilla chips, avocado, and sour cream for an extra burst of flavor. This recipe is not only delicious but also nutritious and incredibly easy to make!
Ingredients
For the Soup:
1 medium onion, diced
1 teaspoon olive oil (or avocado oil)
3 ½ cups vegetable broth
1 jalapeño pepper, diced
1 cup corn (fresh, canned, or frozen)
¾ cup dried red lentils
15 oz tomato sauce
1 red bell pepper (or green pepper), diced
¾ cup salsa (mild or spicy, or salsa verde)
15 oz black beans (one can, drained & rinsed)
15 oz red beans (one can, drained & rinsed)
1 teaspoon smoked paprika
1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional, for heat)
½ cup light cream cheese (or dairy-free alternative)
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
-
Prep the Ingredients:
Dice the onion and red bell pepper. Drain and rinse the black beans and red beans. Wash the red lentils thoroughly under cold running water and set aside. -
Add to the Slow Cooker:
Into the slow cooker, add 1 teaspoon olive oil, diced jalapeño, onions, bell peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper (if using), vegetable broth, and salt and pepper. Stir everything together until well combined. -
Slow Cook:
Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the vegetables are tender and the lentils are fully cooked. The soup should thicken nicely as it cooks. -
Add the Cream Cheese:
Once the soup is done, remove the lid and stir in the cream cheese until it melts into the soup, creating a creamy texture. -
Serve:
Pour the soup into large bowls and top with your favorite toppings, such as crushed tortilla chips, avocado, sour cream, diced jalapeños, shredded cheese, and fresh cilantro. Serve warm and enjoy!
Notes
- Spicy: Increase the amount of cayenne pepper or add a diced chili pepper for extra heat.
- Vegetarian/Gluten-Free: This recipe is naturally vegetarian and gluten-free, but make sure to check your salsa and broth for any hidden gluten.
- Add More Veggies: Feel free to add zucchini, carrots, or other vegetables to increase the nutrition and flavor.
- Vegan Option: Use vegan cream cheese or leave out the cheese for a completely vegan version.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker)
- Category: Soup, Vegetarian, Healthy
- Method: Slow Cooker
- Cuisine: Mexican, Comfort Food
