Description

This Crockpot Vegetarian Tortilla Soup is a hearty, comforting dish perfect for cozy weeknights. Packed with nutritious lentils, beans, and fresh vegetables, it features a smoky, mildly spicy broth enriched with cream cheese and topped with classic garnishes like shredded cheddar, avocado, and tortilla chips. Easy to prepare and slow-cooked to perfection, this soup offers satisfying flavors with minimal effort.

Ingredients

Scale

Main Ingredients

1 medium Onion (Use shallots for a milder taste if desired)
2 tbsp Olive Oil (Can be substituted with any neutral oil)
3.5 cups Vegetable Broth (Use homemade broth for a richer flavor)
1 medium Jalapeño Pepper (Remove seeds for less heat or substitute with bell pepper)
1 cup Corn (Use fresh, canned, or frozen corn according to availability)
3/4 cup Dried Red Lentils (Other legumes like black beans can be used in moderation)
15 ounces Tomato Sauce (Substitute with diced tomatoes for a chunkier texture)
1 medium Red or Green Bell Pepper (Any colored bell pepper can be used)
3/4 cup Salsa (Use mild or spicy salsa based on preference)
15 ounces Black Beans (Rinsed and drained, can substitute with pinto beans or chickpeas)
15 ounces Red Beans (Rinsed and drained, mix with any other canned bean as desired)
1 tsp Smoked Paprika (Regular paprika can be used as an alternative)
1 tsp Garlic Powder (Fresh garlic provides a more potent flavor)
1/2 tsp Cumin (For a different flavor profile, try coriander)
1/4 tsp Cayenne Pepper (Add more for a spicier kick or omit for a milder soup)
1/2 cup Light Cream Cheese (Dairy-free cream cheese or yogurt can be used)
Salt (Adjust to taste)
Pepper (Adjust to taste)

Optional Garnishes

Crushed Tortilla Chips (Add for a delightful texture contrast)
Sliced Avocado (Perfect for enhancing the richness)
Sour Cream (A classic accompaniment)
Diced Jalapeños (Garnish to taste)
Chopped Red Onion (Sprinkle on top for color)
Shredded Cheddar (Melt on top for indulgence)
Fresh Cilantro (A fresh herb adds flavor)

Instructions

Prepare Vegetables: Dice the onion and bell pepper into small, even pieces. Rinse and drain the black and red beans thoroughly. Wash the lentils with cold water.
Add Ingredients to Crockpot: In a large crockpot, combine olive oil, diced jalapeño, onion, bell pepper, and corn. Add salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, and vegetable broth. Season with salt and pepper to taste. Stir everything until well combined.
Cook the Soup: Cover the crockpot and cook on HIGH for 4 to 6 hours, or on LOW for 7 to 8 hours. Cook until the lentils and vegetables are tender and flavors meld together.
Incorporate Cream Cheese: Once cooking is complete, check that lentils and vegetables are tender. Stir in the light cream cheese until it melts and is fully incorporated, creating a creamy texture.
Serve and Garnish: Ladle the warm soup into bowls. Top with your choice of crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar, and fresh cilantro for added flavor and texture.

Notes

Using homemade vegetable broth will enhance the soup’s depth of flavor.
Adjust the jalapeño seeds and cayenne pepper for your preferred spice level.
For a chunkier texture, substitute tomato sauce with diced tomatoes.
For dairy-free or vegan versions, use dairy-free cream cheese and skip cheese or sour cream toppings.
Be sure to rinse canned beans well to reduce sodium content.
This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 to 8 hours (depending on crockpot setting)
Category: Soup
Method: Slow Cooking
Cuisine: Mexican-American

Keywords: crockpot soup, vegetarian tortilla soup, slow cooker soup, lentil soup, healthy comfort food, weeknight dinner, Mexican-inspired soup