Crockpot Vegetarian Tortilla Soup Recipe
This Crockpot Vegetarian Tortilla Soup is a hearty, flavorful, and creamy slow-cooked soup featuring red lentils, beans, and vibrant veggies. Perfect for an easy weeknight meal, it incorporates smoky spices and finishes with cream cheese for a rich texture. Top it off with classic tortilla soup garnishes like crushed chips, cheese, and avocado slices for a satisfying and comforting dish.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours on HIGH or 7–8 hours on LOW
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Beans
- 1 medium onion, diced (white or yellow)
- 1 red bell pepper, chopped
- 1 jalapeño pepper, diced (optional)
- 1 cup corn (frozen, canned, or fresh)
- 15 oz black beans, drained and rinsed
- 15 oz red beans, drained and rinsed
Lentils and Grains
- 3/4 cup dried red lentils, rinsed
Liquids and Sauces
- 3 1/2 cups vegetable broth (or low-sodium chicken broth if not strictly vegetarian)
- 15 oz tomato sauce (or crushed tomatoes, fire-roasted optional)
- 3/4 cup mild or medium salsa
- 1 tsp olive oil (or avocado oil)
Spices
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
Dairy
- 1/2 cup light cream cheese (or dairy-free cream cheese for vegan option)
Optional Toppings
- Crushed tortilla chips
- Shredded cheddar cheese
- Sliced jalapeños
- Chopped red onion
- Avocado slices
- Fresh cilantro
- Sour cream or Greek yogurt
Instructions
- Prep the veggies: Dice the onion and bell pepper into small pieces. If using jalapeño, dice it finely, making sure to wear gloves if needed to avoid irritation.
- Rinse and drain: Rinse and drain the black and red beans thoroughly. Also, rinse the red lentils under cold water until the water runs clear. Set aside.
- Load the crockpot: Add 1 tsp olive oil to the slow cooker, followed by the diced jalapeño (if using), onion, bell pepper, corn, lentils, black beans, and red beans. Pour in the salsa and tomato sauce. Sprinkle the smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper over the ingredients. Finally, pour in the vegetable broth. Stir well to combine all the ingredients evenly.
- Cook the soup: Cover the crockpot and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours. Cook until the lentils are soft, and the soup has thickened to a hearty consistency.
- Stir in creaminess: When cooking is complete, stir in the 1/2 cup of light cream cheese until melted and fully incorporated, giving the soup a creamy texture and richer flavor.
- Serve with toppings: Ladle the soup into bowls and top with your favorite garnishes such as crushed tortilla chips, shredded cheddar cheese, sliced jalapeños, chopped red onion, avocado slices, fresh cilantro, and a dollop of sour cream or Greek yogurt for added creaminess and flavor contrast.
Notes
- Jalapeño is optional; omit or reduce for less spice, especially if serving children.
- You can substitute vegetable broth with low-sodium chicken broth if not strictly vegetarian.
- Use dairy-free cream cheese to make this recipe vegan.
- Leftovers reheat well and tend to thicken; add extra broth or water when reheating if desired.
- Toppings add texture and freshness; feel free to customize according to taste.
Keywords: vegetarian tortilla soup, crockpot soup recipe, slow cooker lentil soup, healthy Mexican soup, creamy tortilla soup, easy crockpot recipes
