Description
This Crockpot Vegetarian Tortilla Soup is a hearty and nutritious slow-cooked dish packed with vegetables, beans, lentils, and flavorful spices. Perfect for a cozy meal, it combines smoky, spicy, and creamy elements, garnished with crunchy tortilla chips for added texture.
Ingredients
- 1 medium onion, diced
- 1 jalapeno pepper, diced
- 1 red bell pepper, diced
- 1 cup corn (fresh, canned, or frozen)
- 15 ounces black beans, drained and rinsed
- 15 ounces red beans, drained and rinsed
- 3/4 cup dried red lentils, washed
- 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)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and pepper to taste
- 1/2 cup light cream cheese (dairy-free alternative optional)
- Crushed tortilla chips
Instructions
1. Dice the medium onion and red bell pepper into small pieces for even cooking and flavor distribution.
2. Drain and rinse the black beans and red beans thoroughly to remove excess sodium and preservatives.
3. Rinse the dried red lentils under cold running water to clean and remove any debris.
4. Add olive oil, diced jalapeno, onions, peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper into the crockpot. Stir gently to combine all ingredients well.
5. Cover and cook on HIGH setting for 4-6 hours or on LOW setting for 7-8 hours until the vegetables and lentils are tender and the soup has thickened.
6. Once cooking is complete, remove the lid and stir in the light cream cheese until fully melted and incorporated for a creamy texture.
7. Ladle the soup into bowls and garnish with crushed tortilla chips for a crunchy contrast. Serve warm for the best experience.
Notes
For a spicier soup, increase the amount of cayenne pepper or use a spicier salsa.
Use dairy-free cream cheese to make this soup vegan-friendly.
If using canned beans, rinse well to reduce sodium content.
This soup thickens as it cooks; add more vegetable broth if you prefer a thinner consistency.
Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Serve with avocado slices, chopped cilantro, or a squeeze of lime for extra flavor.
Nutrition
- Serving Size: 1 cup (approximately 240 ml)
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 7 mg