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Crockpot Vegetarian Tortilla Soup Recipe

Crockpot Vegetarian Tortilla Soup Recipe
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★★★★★

5.1 from 28 reviews

This Crockpot Vegetarian Tortilla Soup is a hearty and flavorful dish perfect for a cozy meal. Packed with red lentils, beans, fresh vegetables, and mild spices, it cooks slowly to develop deep, comforting flavors. Creamy cheese and optional crunchy tortilla chips or fresh toppings add the perfect finishing touches. Ideal for vegetarians and those seeking a nourishing, low-fat, and gluten-free meal.

Ingredients

Scale

Main 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, diced (or green peppers)
  • 3/4 cup salsa (mild, spicy, or salsa verde)
  • 15 ounces black beans, drained and rinsed
  • 15 ounces red beans, drained and 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 any creamy cheese, dairy-free options work too)
  • 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

  1. Prepare Vegetables: Dice the medium onion and red bell pepper. Dice the jalapeno pepper as well, removing seeds if you prefer less heat.
  2. Rinse Beans and Lentils: Drain and rinse the canned black beans and red beans under cold water. Thoroughly wash the dried red lentils under cold running water to remove any impurities and set aside.
  3. Add Ingredients to Crockpot: In the slow cooker, combine the olive oil, diced jalapeno, onion, bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper (if using), vegetable broth, salt, and pepper. Stir well to mix all ingredients evenly.
  4. Cook Soup: Cover the slow cooker and cook on HIGH for 4-6 hours or LOW for 7-8 hours, until the vegetables and lentils are tender and the soup has thickened to your liking.
  5. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully melted and incorporated, creating a creamy texture.
  6. Serve: Ladle the soup into bowls and garnish with your choice of optional toppings such as crushed tortilla chips, avocado slices, sour cream, jalapeños, red onion, shredded cheddar, or fresh cilantro. Serve warm and enjoy!

Notes

  • You can adjust the heat level by varying the amount of jalapeno and cayenne pepper, or omit cayenne for a milder soup.
  • For a vegan version, use dairy-free cream cheese or a plant-based creamy alternative.
  • If you prefer a thicker soup, reduce the vegetable broth slightly or cook longer to evaporate excess liquid.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Feel free to add other vegetables like zucchini or carrots to customize the soup.

Nutrition

Keywords: vegetarian tortilla soup, crockpot soup, slow cooker soup, lentil soup, healthy vegetarian recipe, easy dinner, Mexican soup, gluten free soup

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