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–+ servings
Crockpot Vegetarian Tortilla Soup

Crockpot Vegetarian Tortilla Soup for Cozy Weeknight Comfort

A comforting Crockpot Vegetarian Tortilla Soup that's easy to prepare and full of vibrant flavors.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium Onion Use shallots for a milder taste if desired.
  • 2 tbsp Olive Oil Can be substituted with any neutral oil.
  • 3.5 cups Vegetable Broth Use homemade broth for a richer flavor.
  • 1 medium Jalapeño Pepper Remove seeds for less heat or substitute with bell pepper.
  • 1 cup Corn Use fresh, canned, or frozen corn according to availability.
  • 3/4 cup Dried Red Lentils Other legumes like black beans can be used in moderation.
  • 15 ounces Tomato Sauce Substitute with diced tomatoes for a chunkier texture.
  • 1 medium Red or Green Bell Pepper Any colored bell pepper can be used.
For the Hearty Goodness
  • 3/4 cup Salsa Use mild or spicy salsa based on preference.
  • 15 ounces Black Beans Can substitute with pinto beans or chickpeas.
  • 15 ounces Red Beans Mix with any other canned bean as desired.
For the Seasoning
  • 1 tsp Smoked Paprika Regular paprika can be used as an alternative.
  • 1 tsp Garlic Powder Fresh garlic provides a more potent flavor.
  • 1/2 tsp Cumin For a different flavor profile, try coriander.
  • 1/4 tsp Cayenne Pepper Add more for a spicier kick or omit for a milder soup.
For Creaminess and Flavor
  • 1/2 cup Light Cream Cheese Dairy-free cream cheese or yogurt can be used.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
Optional Toppings
  • Crushed Tortilla Chips Add for a delightful texture contrast.
  • Sliced Avocado Perfect for enhancing the richness.
  • Sour Cream A classic accompaniment.
  • Diced Jalapeños Garnish to taste.
  • Chopped Red Onion Sprinkle on top for color.
  • Shredded Cheddar Melt on top for indulgence.
  • Fresh Cilantro A fresh herb adds flavor.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Begin by preparing your vegetables. Dice the onion and bell pepper into small, even pieces. Rinse and drain the black and red beans. Wash the lentils thoroughly.
  2. In a large crockpot, add olive oil, diced jalapeño, onion, bell pepper, and corn. Add salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, and vegetable broth. Season with salt and pepper; stir until well combined.
  3. Cover the crockpot and cook on HIGH for 4 to 6 hours or LOW for 7 to 8 hours until the lentils and vegetables are tender.
  4. Once cooking is complete, check that lentils and veggies are tender. Mix in light cream cheese until melted and incorporated.
  5. Ladle warm soup into bowls and top with optional ingredients like tortilla chips or avocado before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For best results, ensure all vegetables are diced uniformly and adjust the seasoning to taste throughout the cooking process.

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