Description
Crockpot Vegetarian Tortilla Soup is a hearty and comforting dish perfect for busy weeknights or family gatherings. This easy-to-make soup combines lentils, beans, and vegetables, simmered together to create a flavor-packed meal. With the convenience of a slow cooker, you can prepare your ingredients, set it up, and let it cook until you’re ready to enjoy! Customize it with your favorite toppings like avocado and crushed tortilla chips for added texture and flavor. This nutritious soup is not only delicious but also high in protein and fiber, making it a satisfying option for any occasion.
Ingredients
Scale
- 1 medium onion (diced)
- 1 teaspoon olive 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 (diced)
- 3/4 cup salsa
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup light cream cheese
- Salt and pepper (to taste)
- Crushed tortilla chips to garnish
Instructions
- Prep your vegetables by dicing the onion and red bell pepper, then rinse the lentils and beans.
- In the crockpot, combine all the prepared vegetables with vegetable broth and tomato sauce.
- Add rinsed beans, corn, and seasonings; mix well.
- Cook on low for about 6 hours or high for 3 hours until lentils are tender.
- In the last 30 minutes of cooking, stir in cream cheese to achieve a creamy texture.
- Serve hot and garnish with crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 10mg