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Crockpot Vegetarian Tortilla Soup

Crockpot Vegetarian Tortilla Soup: Hearty Comfort in a Bowl

A warm, savory Crockpot Vegetarian Tortilla Soup packed with lentils and veggies, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Vegetarian
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium onion Provides base flavor; can substitute with shallots for a milder taste.
  • 1 tsp olive oil Used for sautéing (optional); avocado oil can substitute.
  • 3.5 cups vegetable broth Base of the soup, adds savory depth; use homemade or store-bought.
  • 1 medium jalapeno pepper Adds heat and flavor; remove seeds for a milder soup.
  • 1 cup corn Adds sweetness; can use fresh, canned, or frozen.
  • 0.75 cup dried red lentils Thickens soup and adds nutrition; can replace with cooked beans for a different texture.
  • 15 oz tomato sauce Provides acidity and richness; substituting with diced tomatoes can give a chunkier texture.
  • 1 medium red or green bell pepper Adds sweetness and color; any bell pepper can be used.
  • 0.75 cup salsa Flavor booster; choose mild or spicy to taste.
  • 15 oz black beans Drained and rinsed; adds protein and fiber; any beans can be used.
  • 15 oz red beans Drained and rinsed; enhances heartiness; pinto beans can substitute.
  • 1 tsp smoked paprika Provides smokiness; regular paprika can be used for less intensity.
  • 1 tsp garlic powder For flavor depth; fresh garlic is preferred for a strong taste.
  • 0.5 tsp cumin Adds warm, earthy flavor.
  • 0.25 tsp cayenne pepper Optional; for extra heat; adjust to personal preference.
  • 0.5 cup light cream cheese Adds creaminess; can use dairy-free versions for vegan options.
  • to taste salt
  • to taste pepper

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions for Crockpot Vegetarian Tortilla Soup
  1. Start by finely dicing the medium onion and bell pepper; these will form the aromatic base of your Crockpot Vegetarian Tortilla Soup. Drain the black beans and red beans, rinsing them with cold water to remove any excess sodium. Lastly, rinse the dried red lentils under cold water to eliminate any gritty texture, ensuring a smooth finish to your soup.
  2. In your crockpot, pour in the vegetable broth and add the diced onion, bell pepper, and jalapeno. Stir in the corn, tomato sauce, salsa, smoked paprika, garlic powder, cumin, and cayenne pepper if using. Finally, season generously with salt and pepper to enhance the flavors, mixing everything well to combine the ingredients before cooking.
  3. Cover your crockpot and set it to HIGH for 4 to 6 hours or LOW for 7 to 8 hours. The goal is to let the lentils and vegetables simmer together, allowing all the flavors to meld beautifully. When the lentils are tender and the soup appears thick and creamy, you know it's cooking perfectly.
  4. About 15 minutes before serving, stir in the light cream cheese, ensuring it melts smoothly into the soup. This will give your Crockpot Vegetarian Tortilla Soup its creamy texture and rich flavor. Remember to stir well to incorporate the cream cheese evenly throughout the dish.
  5. Once your soup is ready, ladle it into bowls, and feel free to add your favorite toppings such as crushed tortilla chips, avocado slices, or a dollop of sour cream for extra creaminess. Enjoy the warmth and comfort of your Crockpot Vegetarian Tortilla Soup that’s lovingly crafted just for you!

Nutrition

Serving: 1cupCalories: 270kcalCarbohydrates: 45gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 600mgPotassium: 700mgFiber: 15gSugar: 4gVitamin A: 1500IUVitamin C: 35mgCalcium: 80mgIron: 3mg

Notes

Crockpot Vegetarian Tortilla Soup can be easily modified to accommodate any dietary preference. Serve with toppings like crushed tortilla chips for added crunch.

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