Description
Crockpot Vegetarian Tortilla Soup is a delightful medley of flavors that warms your soul while delivering a nutritious punch. This easy-to-make soup combines hearty beans, tender vegetables, and creamy elements, all simmered to perfection in your slow cooker. Ideal for family dinners, gatherings, or cozy nights in, this comforting dish allows you to enjoy a satisfying meal with minimal prep time. Customize it with your favorite toppings and enjoy the rich, spicy goodness in every bowl.
Ingredients
Scale
- 1 medium onion (diced)
- 1 teaspoon olive oil
- 3 1/2 cups vegetable broth
- 1 jalapeno pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 1 red bell pepper (diced)
- 3/4 cup salsa
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup light cream cheese
- Salt and pepper to taste
- Crushed tortilla chips for garnish
Instructions
- Dice the onion and red bell pepper.
- Drain and rinse the black beans and red beans.
- Rinse the lentils under cold water.
- In the slow cooker, combine all prepared vegetables, vegetable broth, corn, lentils, tomato sauce, salsa, beans, spices, cream cheese, salt, and pepper.
- Cover and cook on low for about 6 hours or high for about 3 hours until tender.
- Stir well before serving and garnish with crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 15mg