Crockpot 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
Scale
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
