Description
Crockpot Vegetarian Tortilla Soup is a delightful blend of robust flavors and wholesome ingredients, perfect for any meal occasion. This comforting dish combines hearty vegetables, tender lentils, and zesty spices, all simmered to perfection in your slow cooker. Simply toss in the ingredients, set the timer, and let the magic happen. With its creamy texture and customizable spice level, this soup serves as a satisfying option for both vegetarians and meat-lovers alike.
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 (or 2 fresh garlic cloves)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup light cream cheese (or any creamy cheese of choice; dairy-free works great too)
- Salt and pepper (to taste)
- Crushed tortilla chips to garnish
Instructions
- Prepare the vegetables by dicing the onion and red bell pepper. Rinse the black beans and red beans under cold water.
- In your slow cooker, add olive oil followed by all prepared vegetables and remaining ingredients: vegetable broth, jalapeno, corn, lentils, tomato sauce, salsa, rinsed beans, spices, and cream cheese.
- Set your slow cooker to low heat and cook for approximately 6 hours or until lentils are tender.
- Taste and adjust seasoning with salt and pepper as needed before serving hot with crushed tortilla chips on top.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg