Print

Crockpot Vegetarian Tortilla Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful, and easy-to-make dish perfect for busy days. Packed with beans, vegetables, and spices, this plant-based soup offers a rich, savory broth with a touch of spice. Whether enjoyed as a meal or starter, it’s a crowd-pleaser that’s customizable for all dietary preferences.

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 bell peppers), diced

3/4 cup salsa (mild, 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, adjust for spice level)

1/2 cup light cream cheese (or dairy-free creamy cheese of choice)

Salt and pepper, to taste

Optional Toppings:

Crushed tortilla chips

Sliced avocado

Sour cream

Sliced or diced jalapeños

Chopped red onion

Shredded cheddar cheese

Fresh cilantro

Instructions

  • Prepare the ingredients:
    Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened. Add the diced jalapeño pepper and cook for another minute until fragrant. Transfer the sautéed mixture into your Crockpot.

  • 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 to combine.

  • 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 meld together.

  • Finish with cream cheese:
    About 15 minutes before serving, stir in the light cream cheese (or your preferred creamy cheese). Let it melt into the soup, making the broth creamy and rich.

  • 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.

Notes

Spicy version: Add extra cayenne pepper, chili flakes, or use spicy salsa for more heat.

Vegan version: Use dairy-free cream cheese and top with dairy-free cheese options or avocado for creaminess.

Extra veggies: Add zucchini, spinach, or carrots for more flavor and nutrition.

Taco-inspired toppings: Shredded lettuce, diced tomatoes, and lime juice add a fresh taco-inspired touch.

Find it online: https://justsosavory.com/crockpot-vegetarian-tortilla-soup/