Description
Crockpot Vegetarian Tortilla Soup is a delightful blend of hearty ingredients and vibrant flavors, perfect for any occasion—from cozy family dinners to gatherings with friends. This comforting dish features a medley of vegetables, lentils, and beans that meld beautifully in the slow cooker, creating a rich and satisfying soup. With its creamy texture and customizable toppings, it’s an ideal choice for meal prep or a quick weeknight dinner.
Ingredients
Scale
- 1 medium onion (diced)
- 1 teaspoon olive oil
- 3 1/2 cups vegetable broth
- 1 jalapeno pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 1 red bell pepper (diced)
- 3/4 cup salsa
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup light cream cheese
- Salt and pepper to taste
- Crushed tortilla chips for garnish
Instructions
- Prepare the vegetables by dicing the onion and red bell pepper. Drain and rinse the black and red beans. Rinse the lentils under cold water.
- In your slow cooker, combine olive oil, vegetable broth, diced jalapeno, corn, tomato sauce, salsa, black beans, red beans, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper. Stir well to combine.
- Cover the slow cooker and cook on low for about 6 hours or high for about 3 hours until lentils are tender.
- Once cooked, stir in the light cream cheese until melted and creamy. Adjust seasoning if necessary.
- Serve hot in bowls topped with crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low / 3 hours on high
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 20mg