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Crockpot Vegetarian Tortilla Soup

Crockpot Vegetarian Tortilla Soup for Cozy Comfort Nights

This Crockpot Vegetarian Tortilla Soup is the perfect comfort food for chilly nights, packed with vibrant vegetables and hearty beans.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Adds savory depth; substitute shallots for a milder flavor.
  • 2 tbsp Olive Oil Provides richness; any neutral oil can be used as a substitute.
  • 3.5 cups Vegetable Broth Forms the soup base; homemade adds richness, while store-bought works fine.
  • 1 Jalapeño Pepper Introduces a spicy kick; remove seeds for less heat or use bell pepper instead.
  • 1 cup Corn Adds sweetness and texture; fresh, canned, or frozen can be used.
  • 0.75 cup Dried Red Lentils Contributes protein and thickness; can substitute with other legumes in moderation.
  • 15 ounces Tomato Sauce Base liquid for the soup; diced tomatoes can offer a chunkier texture.
  • 1 Red or Green Bell Pepper Adds color and flavor; any colored bell pepper can be used.
  • 0.75 cup Salsa Provides seasoning and depth; choose mild or spicy based on preference.
For the Legumes
  • 15 ounces Black Beans Adds protein and heartiness; can substitute with pinto beans or chickpeas.
  • 15 ounces Red Beans Complements other legumes for extra flavor; can mix with other canned beans as desired.
For the Seasoning
  • 1 tsp Smoked Paprika Enhances smoky flavor; regular paprika can be used as an alternative.
  • 1 tsp Garlic Powder Offers aromatic flavor; fresh garlic can provide a bolder taste.
  • 0.5 tsp Cumin Adds earthy flavor; coriander can be used for a different flavor profile.
  • 0.25 tsp Cayenne Pepper Adds heat; adjust up or down for spice level preferences.
For Creaminess
  • 0.5 cup Light Cream Cheese Creates creaminess; dairy-free cream cheese or yogurt can be substituted.
To Taste
  • Salt
  • Pepper
Optional Toppings
  • Crushed tortilla chips
  • Sliced avocado
  • Sour cream
  • Diced jalapeños
  • Chopped red onion
  • Shredded cheddar
  • Fresh cilantro

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by dicing the medium onion and bell pepper into uniform pieces to ensure even cooking. Rinse and drain the black and red beans, along with the dried red lentils. Set these prepped ingredients aside.
  2. In a large crockpot, pour in the olive oil to coat the bottom. Next, add the diced onion, bell pepper, jalapeño (seeds removed for less heat if desired), corn, and salsa. Also include the tomato sauce, vegetable broth, and all the spices: smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper. Stir everything together until well combined.
  3. Cover the crockpot with its lid and set it to cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours. This slow cooking process will allow the lentils and vegetables to become tender.
  4. Once cooking time is complete, carefully remove the lid and stir in the light cream cheese. Ensure to let it warm slightly first to help it melt smoothly into the soup.
  5. Ladle the creamy tortilla soup into bowls and offer a variety of optional toppings for everyone to enjoy. Gather around the table and relish the comforting warmth that this delicious dish brings to your meal.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 3mg

Notes

Ensure vegetables are diced uniformly for even cooking and rinse canned beans to reduce sodium. Let cream cheese warm to room temperature before mixing into the soup for best results.

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