Description
Crockpot Vegetarian Tortilla Soup is a delicious and filling dish that brings warmth and flavor to any occasion. This easy-to-make recipe is perfect for busy nights, allowing you to set it in your slow cooker and enjoy a hearty meal with minimal effort. Each bowl is packed with nutritious ingredients like lentils, beans, and vibrant vegetables, creating a comforting soup that can be enjoyed year-round. Top it off with creamy cheese, fresh avocado, or crunchy tortilla chips for a delightful finishing touch. Whether you’re hosting friends or enjoying a cozy family dinner, this flavorful vegetarian soup will surely please everyone.
Ingredients
Scale
- 1 medium onion (diced)
- 3 ½ cups vegetable broth
- 1 jalapeno pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
- 1 red bell pepper (diced)
- ¾ cup dried red lentils
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 15 ounces tomato sauce
- ¾ cup salsa
- ½ cup light cream cheese
Instructions
- Prepare the vegetables: Dice the onion and bell pepper; drain and rinse the black and red beans; wash the lentils under cold water.
- In the slow cooker, combine the diced onion, bell pepper, vegetable broth, jalapeno pepper, corn, drained black beans, drained red beans, lentils, tomato sauce, salsa, smoked paprika, garlic powder (or minced garlic), cumin, cayenne pepper (if using), salt, and pepper.
- Cook on low heat for about six hours until all ingredients are tender.
- Stir in the light cream cheese until melted and creamy.
- Serve warm with your choice of garnishes like crushed tortilla chips and avocado.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 9g
- Sodium: 1022mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 21g
- Protein: 22g
- Cholesterol: 11mg