Crockpot Vegetarian Lentil Tortilla Soup Recipe
Introduction
This Crockpot Vegetarian Tortilla Soup is a hearty and comforting meal perfect for any day of the week. Packed with beans, lentils, and vibrant vegetables, it’s both nutritious and full of flavorful spice. Let your slow cooker do the work while you enjoy a delicious, creamy soup topped with your favorite fixings.
Ingredients
- 1 medium onion, diced (white or yellow)
- 1 red bell pepper, chopped (or green)
- 1 jalapeño pepper, diced (optional)
- 1 tsp olive oil (or avocado oil)
- 1 cup corn (frozen, canned, or fresh)
- 3/4 cup dried red lentils, rinsed
- 15 oz black beans, drained and rinsed
- 15 oz red beans, drained and rinsed
- 3/4 cup mild or medium salsa
- 15 oz tomato sauce (or crushed tomatoes)
- 3 1/2 cups vegetable broth (or low-sodium chicken broth)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 1/2 cup light cream cheese (or dairy-free cream cheese)
Optional Toppings: crushed tortilla chips, shredded cheddar cheese, sliced jalapeños, chopped red onion, avocado slices, fresh cilantro, sour cream or Greek yogurt
Instructions
- Step 1: Dice the onion and bell pepper. If using jalapeño, chop it carefully (wear gloves if desired).
- Step 2: Rinse and drain the black beans and red beans. Rinse the red lentils well under cold water.
- Step 3: In the crockpot, add olive oil, diced jalapeño (if using), onion, bell pepper, corn, lentils, black and red beans, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper. Stir to combine everything evenly.
- Step 4: Cook on HIGH for 4–6 hours or on LOW for 7–8 hours, until the lentils are soft and the soup is thick and hearty.
- Step 5: When cooking is complete, stir in the cream cheese until fully melted and creamy.
- Step 6: Ladle the soup into bowls and top with your favorite toppings like crushed tortilla chips, cheese, jalapeños, or avocado. Serve warm and enjoy.
Tips & Variations
- Use fire-roasted crushed tomatoes for a deeper smoky flavor.
- For a vegan version, substitute dairy cream cheese with a plant-based option and skip cheese toppings.
- If you prefer less heat, omit the jalapeño and reduce cayenne pepper to a pinch.
- Add a squeeze of lime and fresh cilantro right before serving for a fresh twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken after cooling; add a splash of broth or water when reheating to reach desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried?
Dried lentils work best in this recipe because they cook slowly in the crockpot and help thicken the soup. Using canned lentils may result in a thinner texture and require adjusting cooking times.
Is this soup gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just be sure to check that your salsa and broth don’t contain any hidden gluten additives.
PrintCrockpot Vegetarian Lentil Tortilla Soup Recipe
A flavorful and hearty vegetarian tortilla soup made effortlessly in a slow cooker, combining tender lentils, beans, fresh vegetables, and smoky spices, finished with creamy cheese and customizable toppings for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 4 to 8 hours
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 medium onion, diced (white or yellow)
- 1 red bell pepper, chopped (or green)
- 1 jalapeño pepper, diced (optional)
- 1 tsp olive oil (or avocado oil)
- 1 cup corn (frozen, canned, or fresh)
- 3/4 cup dried red lentils, rinsed
- 15 oz black beans, drained and rinsed
- 15 oz red beans, drained and rinsed
- 3/4 cup mild or medium salsa
- 15 oz tomato sauce (or crushed tomatoes)
- 3 1/2 cups vegetable broth (or low-sodium chicken broth)
Spices
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Creamy Addition
- 1/2 cup light cream cheese (or dairy-free cream cheese for vegan option)
Optional Toppings
- Crushed tortilla chips
- Shredded cheddar cheese
- Sliced jalapeños
- Chopped red onion
- Avocado slices
- Fresh cilantro
- Sour cream or Greek yogurt
Instructions
- Prep the veggies: Dice the onion and bell pepper, and if using, chop the jalapeño pepper carefully (gloves recommended).
- Rinse and drain: Thoroughly rinse and drain the black beans, red beans, and red lentils under cold water.
- Load the crockpot: Add olive oil, diced jalapeño (if using), onion, bell pepper, corn, lentils, black beans, red beans, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper into the slow cooker. Stir well to combine all ingredients.
- Cook the soup: Cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours, until lentils are soft and the soup is thick and hearty.
- Stir in cream cheese: Once cooking is complete, stir in the light cream cheese until fully melted and incorporated for a creamy texture.
- Top and serve: Ladle the soup into bowls and add your favorite toppings such as crushed tortilla chips, shredded cheddar cheese, sliced jalapeños, chopped red onion, avocado slices, fresh cilantro, and a dollop of sour cream or Greek yogurt.
Notes
- Adjust the spice level by omitting or adding jalapeño and cayenne pepper based on preference.
- Use vegetable broth to keep the recipe vegetarian; chicken broth can be substituted if not strictly vegetarian.
- Dairy-free cream cheese can be used to make this soup vegan.
- For added protein, increase lentils or add another can of beans.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Keywords: vegetarian tortilla soup, crockpot soup, lentil soup, slow cooker vegetarian recipe, Mexican soup, healthy vegetarian dinner
