Description
A hearty and flavorful Vegetarian Tortilla Soup made easy in the slow cooker, packed with vegetables, beans, lentils, and a creamy finish. Perfect for a cozy meal topped with your favorite crunchy and creamy garnishes.
Ingredients
Scale
Soup Base
- 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 ounces tomato sauce
- 1 red bell pepper (or green pepper), diced
- ¾ 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)
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, use more for spicier soup)
- Salt and pepper to taste
Finishing
- ½ cup light cream cheese (or any creamy cheese of choice, dairy-free works great)
Toppings
- Crushed tortilla chips
- Sliced avocado
- Sour cream
- Sliced or diced jalapeños
- Chopped red onion
- Shredded cheddar
- Fresh cilantro
Instructions
- Prep the Vegetables: Dice the onion and red bell pepper. Drain and rinse the black and red beans thoroughly. Wash the dried red lentils thoroughly under cold running water and set aside.
- Add Ingredients to Slow Cooker: In the slow cooker, add the olive oil, diced jalapeño, onions, peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, and season with salt and pepper.
- Combine the Ingredients: Stir everything thoroughly in the slow cooker to combine all the ingredients evenly.
- Cook the Soup: Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the vegetables and lentils are tender, and the soup has thickened.
- Finish the Soup: Once cooking is complete, remove the lid and stir in the cream cheese until it melts completely and is fully incorporated into the soup.
- Serve: Ladle the soup into large bowls and top with your favorite garnishes such as crushed tortilla chips, sliced avocado, sour cream, jalapeños, red onion, shredded cheddar, and fresh cilantro. Serve warm and enjoy!
Notes
- You can adjust the cayenne pepper to make the soup spicier or milder depending on your taste.
- Use dairy-free cream cheese to keep the recipe vegan-friendly.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day as flavors meld.
- For added protein, you can add cooked chicken or turkey if not keeping it vegetarian.
- If using fresh corn, cut it off the cob for the best texture and flavor.
