This Vegetarian Tortilla Soup is hearty, flavorful, and packed with wholesome ingredients like lentils, beans, and fresh vegetables. The creamy texture comes from the addition of light cream cheese, which makes this soup rich and satisfying without being heavy. Perfect for chilly days, this soup is easy to make in a slow cooker and can be customized with your favorite toppings for extra flavor.
Why You’ll Love This Recipe
This tortilla soup is the perfect balance of comfort and nutrition. With a delightful mix of beans, lentils, corn, and peppers, it’s not only filling but also full of healthy ingredients. The slow-cooked flavors allow the spices to meld together perfectly, and the cream cheese adds a luscious, velvety texture. Whether you’re a vegetarian or just looking for a hearty soup to enjoy, this recipe will quickly become a go-to for meal prep or family dinners.
Ingredients
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1 medium onion, diced
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1 teaspoon olive oil (or avocado oil)
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3 ½ cups vegetable broth
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1 jalapeno pepper, diced
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1 cup corn (fresh, canned, or frozen)
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¾ cup dried red lentils
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15 ounces tomato sauce
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1 red bell pepper (or green pepper), diced
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¾ cup salsa (mild, spicy, or salsa verde)
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15 ounces black beans, drained and rinsed
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15 ounces red beans, drained and rinsed
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1 teaspoon smoked paprika
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1 teaspoon garlic powder (or 2 fresh garlic cloves)
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½ teaspoon cumin
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¼ teaspoon cayenne pepper (optional, use more for a spicier soup)
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½ cup light cream cheese (or any creamy cheese of choice; dairy-free works great too)
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Salt and pepper to taste
Optional Toppings:
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Crushed tortilla chips
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Sliced avocado
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Sour cream
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Sliced or diced jalapeños
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Chopped red onion
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Shredded cheddar cheese
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Fresh cilantro
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Vegetables
Start by dicing the 1 medium onion and 1 red bell pepper. Drain and rinse the 15 ounces of black beans and 15 ounces of red beans. Wash the ¾ cup of dried red lentils thoroughly under cold running water and set them aside.
2. Combine Ingredients in Slow Cooker
For the slow cooker, add 1 teaspoon olive oil, diced jalapeno pepper, onions, red bell peppers, 1 cup corn, ¾ cup salsa, 15 ounces tomato sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, ¼ teaspoon cayenne pepper (if using), 3 ½ cups vegetable broth, and salt and pepper to taste. Stir to combine all the ingredients.
3. Slow Cook the Soup
Cover the slow cooker 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.
4. Add Cream Cheese
Once the soup is cooked, remove the lid and mix in the ½ cup of light cream cheese. Stir until the cream cheese is fully incorporated and the soup becomes creamy.
5. Serve and Garnish
Pour the soup into a large serving bowl and garnish with your favorite toppings, such as crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar cheese, or fresh cilantro. Serve warm and enjoy!
Servings and Timing
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Prep Time: 15 minutes
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Cook Time: 4-8 hours (depending on slow cooker setting)
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Total Time: 4-8 hours
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Servings: 4 servings (about 2 cups per serving)
Variations
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Add Meat: If you’re not vegetarian, add shredded chicken or beef for extra protein. You can use shredded rotisserie chicken or cook chicken breasts directly in the slow cooker and shred them later.
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Use Different Beans: Feel free to experiment with different types of beans, such as pinto or kidney beans, depending on what you have on hand.
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Adjust Spices: You can increase or decrease the cayenne pepper depending on your spice preference. Add more garlic or smoked paprika for a deeper flavor.
Storage/Reheating
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Storage: Store any leftover soup in an airtight container in the fridge for up to 3-4 days.
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Freezing: This soup freezes well. Store it in a freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up on the stove or in the microwave.
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Reheating: Reheat the soup on the stove over low heat or in the microwave until warmed through. You may need to add a little extra broth if it thickens up too much.
FAQs
Can I use other types of lentils for this recipe?
Yes, you can use green or brown lentils in place of red lentils. Keep in mind that different lentils may take slightly longer to cook, so adjust the cooking time as needed.
Can I make this recipe on the stovetop instead of a slow cooker?
Yes! If you don’t have a slow cooker, you can make this soup on the stovetop. Sauté the vegetables and spices in a large pot, add the remaining ingredients, and simmer for about 30-45 minutes, or until the lentils and vegetables are tender.
Is there a dairy-free alternative to the cream cheese?
Yes, you can use dairy-free cream cheese or coconut milk as a substitute for a creamy texture. Cashew cream is also a great alternative if you’re looking for a plant-based option.
Can I make this soup spicier?
Yes, you can adjust the heat level by adding more cayenne pepper, fresh jalapeños, or even hot sauce to your taste.
Can I use fresh corn instead of frozen or canned?
Yes, fresh corn works perfectly in this recipe. Just make sure to remove the kernels from the cob before adding them to the slow cooker.
Can I skip the cream cheese altogether?
Yes, you can omit the cream cheese if you prefer a lighter version of the soup. The soup will still be delicious without it, though it may be slightly less creamy.
Conclusion
This Vegetarian Tortilla Soup is a satisfying and nutritious dish that’s easy to make in your slow cooker. Packed with vegetables, lentils, beans, and spices, it’s a hearty meal that will keep you warm and full. Whether served as a cozy weeknight dinner or a hearty lunch, this soup is perfect for vegetarians and can be customized to suit any taste. Add your favorite toppings and enjoy this comforting bowl of goodness!
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Vegetarian Tortilla Soup Recipe (Slow Cooker)
- Total Time: 40-45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This hearty and flavorful Vegetarian Tortilla Soup is packed with lentils, beans, corn, and vibrant spices. Made in a slow cooker, it’s a perfect meal that can be customized with your favorite toppings, offering a creamy, satisfying soup that’s both healthy and delicious.
Ingredients
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)
½ cup light cream cheese (or any creamy cheese of choice, dairy-free works great)
Salt and pepper to taste
Optional 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. Wash the dried red lentils thoroughly under cold running water and set aside.
Slow Cooker Directions:
Add the olive oil, diced jalapeño, onions, peppers, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, and salt and pepper to the slow cooker.
Stir everything together to combine.
Cook:
Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the vegetables and lentils are cooked through and the soup has thickened.
Finish the Soup:
Once done, remove the lid and stir in the cream cheese until melted and fully incorporated.
Serve:
Pour the soup into a large serving bowl and add your favorite toppings like crushed tortilla chips, avocado, sour cream, jalapeños, red onion, shredded cheddar, or fresh cilantro. Serve warm and enjoy!
Notes
Serving Size: One bowl is about 2 cups.
Cream Cheese: Don’t forget to add the cream cheese at the very end to keep it creamy.
Oil: You can use any oil of your choice for this soup.
Beans: You can use any combination of beans. The recipe uses black and red beans, but feel free to mix and match.
Cheese: Use any creamy white cheese instead of heavy cream for a creamy, thick soup.
Corn: Fresh, canned, or frozen corn can be used.
Cayenne Pepper: This is optional. If serving to kids, skip it, or add more for a spicier soup.
Broth: To keep the soup vegetarian-friendly, use vegetable broth. If not vegetarian, you can use any broth.
Meat Variation: For non-vegetarians, you can add shredded chicken or beef. Add a full chicken breast and shred it later after cooking.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes (for slow cooking)
- Category: Soup
