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

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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