Crockpot Vegetarian Tortilla Soup

Why You’ll Love This Recipe

The beauty of this soup lies in its simplicity and versatility. With minimal prep work, you can toss all the ingredients into your Crockpot and let it do the magic. The combination of red lentils, beans, and vegetables gives the soup a hearty texture, while the spices add layers of warmth and depth. Topped with creamy cheese and crispy tortilla chips (or your choice of toppings), this soup offers the perfect balance of flavors and textures. Plus, it’s completely vegetarian, making it a great option for plant-based diets.

Ingredients

• 1 medium onion, diced
• 1 teaspoon olive oil, or avocado 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, or green peppers, diced
• 3/4 cup salsa (use mild or spicy, or salsa verde)
• 15 ounces black beans (one can, drained & rinsed)
• 15 ounces red beans (one can, drained & rinsed)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder (or 2 fresh garlic cloves)
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, use more for a spicier soup)
• 1/2 cup light cream cheese (or any creamy cheese of choice, dairy-free works great too)
• Salt and pepper, to taste

Optional Toppings:

• Crushed tortilla chips to garnish
• Sliced avocado
• Sour cream
• Sliced or diced jalapeños
• Chopped red onion
• Shredded cheddar cheese
• Fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the ingredients: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened. Add the diced jalapeno pepper and cook for another minute, until fragrant. Transfer the sautéed mixture into your Crockpot.
2. Add the remaining ingredients: Into the Crockpot, add the vegetable broth, corn, red lentils, tomato sauce, red bell pepper, salsa, black beans, red beans, smoked paprika, garlic powder (or fresh garlic), cumin, cayenne pepper (if using), salt, and pepper. Stir everything together to combine.
3. Cook the soup: Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded together.
4. Finish with cream cheese: About 15 minutes before serving, stir in the light cream cheese (or your preferred creamy cheese). Allow it to melt into the soup, giving the broth a rich and creamy texture.
5. Serve: Ladle the soup into bowls and top with your choice of optional toppings, such as crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, shredded cheddar, and fresh cilantro.

Servings and Timing

• Servings: 6-8
• Preparation time: 10 minutes
• Cooking time: 3-7 hours (depending on Crockpot setting)
• Total time: 3-7 hours

Variations

• Spicy version: Add extra cayenne pepper or chili flakes if you love a little heat. You can also use spicy salsa or add a few dashes of hot sauce.
• Vegan version: Use dairy-free cream cheese and top with dairy-free cheese options or avocado for a creamy finish.
• Extra veggies: Add extra vegetables like zucchini, spinach, or carrots for more nutrition and flavor.
• Taco-inspired toppings: For a more taco-inspired twist, top with shredded lettuce, diced tomatoes, and a squeeze of lime juice.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the soup in a pot over medium heat, adding a splash of broth if the soup has thickened. Alternatively, you can microwave it until heated through.

FAQs

1. Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils if you prefer. Just drain and rinse them before adding them to the Crockpot, and reduce the cooking time since they are already cooked.

2. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely before transferring to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. Reheat thoroughly when ready to serve.

3. Can I make this soup on the stovetop instead of the Crockpot?

Yes, you can make this soup on the stovetop. Combine all the ingredients in a large pot, bring it to a boil, then reduce the heat and simmer for 30-40 minutes, until the lentils are tender.

4. Can I use different beans in this soup?

Absolutely! You can swap the black beans and red beans for other types of beans like pinto, kidney, or white beans.

5. How can I adjust the spiciness of this soup?

If you want a spicier soup, add more cayenne pepper or use a hotter salsa. You can also add fresh diced jalapeños or a few dashes of hot sauce when serving.

6. Can I make this soup without the cream cheese?

Yes, you can omit the cream cheese for a lighter soup. If you want a creamy texture, you can add a splash of coconut milk or blend a portion of the soup.

7. How can I make this soup more filling?

To make this soup heartier, you can add cooked rice, quinoa, or even tortilla strips to the soup. You can also top it with extra cheese and sour cream.

8. Is this soup gluten-free?

Yes, this soup is naturally gluten-free as it does not contain any wheat-based ingredients. Just ensure your salsa and other toppings are also gluten-free.

9. Can I use frozen corn instead of fresh?

Yes, you can use frozen corn instead of fresh corn in this soup. Just add it directly to the Crockpot without thawing.

10. Can I use fresh garlic instead of garlic powder?

Yes, you can use fresh garlic. Two cloves of fresh garlic will work in place of the garlic powder in the recipe.

Conclusion

Crockpot Vegetarian Tortilla Soup is the ultimate comfort food that’s easy to prepare and full of flavor. Whether you’re making it for a busy weeknight dinner or prepping for a cozy gathering, this soup has the perfect combination of vegetables, beans, and spices. Plus, with the option for dairy-free or vegan variations, it’s a meal that everyone can enjoy. The slow-cooked flavors and creamy texture make it a deliciously satisfying dish for any occasion.

Print