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Crockpot Vegetarian Tortilla Soup

Crockpot Vegetarian Tortilla Soup

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Crockpot Vegetarian Tortilla Soup is the ultimate comfort food that brings warmth and flavor to your dinner table with minimal effort. This hearty and vibrant soup combines a medley of fresh vegetables, savory beans, and lentils, simmered to perfection in a slow cooker. The result is a satisfying meal that not only pleases the palate but also nourishes the soul. Perfect for busy weeknights or casual gatherings, this recipe allows you to set it and forget it while enjoying the enticing aromas wafting through your home. Top it off with crispy tortilla chips for an extra crunch and customized garnishes like avocado slices and lime wedges to elevate your experience. Embrace the simplicity and comfort of this delicious vegetarian soup today!

Ingredients

Scale
  • 1 medium onion (diced)
  • 1 jalapeno pepper (diced)
  • 1 red bell pepper (or green peppers, diced)
  • 15 ounces black beans (one can, drained & rinsed)
  • 15 ounces red beans (one can, drained & rinsed)
  • 3/4 cup dried red lentils
  • 3 1/2 cups vegetable broth
  • 15 ounces tomato sauce
  • 3/4 cup salsa (use mild or spicy, or salsa verde)
  • 1 teaspoon olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup light cream cheese (or any creamy cheese of choice; dairy-free works great too)
  • Salt and pepper (to taste)
  • Crushed tortilla chips

Instructions

  1. Dice the onion, jalapeno, and bell pepper.
  2. Rinse black beans, red beans, and lentils under cold water.
  3. In your crockpot, combine diced veggies, rinsed beans and lentils, vegetable broth, tomato sauce, salsa, spices, and cream cheese. Stir well.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. Taste before serving; adjust seasoning as needed. Serve hot topped with crushed tortilla chips.

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