Description

Crockpot Vegetarian Tortilla Soup is a warm and comforting dish that’s perfect for any occasion. Packed with a blend of hearty ingredients, this soup is not only flavorful but also incredibly easy to prepare. Simply toss everything into your slow cooker, and let it work its magic while you enjoy your day. Rich in nutrients from lentils and beans, this dish offers a satisfying meal that will keep everyone coming back for more. Top it off with your favorite garnishes like avocado, fresh cilantro, or crispy tortilla chips for an added crunch. This soup is versatile enough to serve as an appetizer or a main course, making it a go-to recipe for cozy family dinners or gatherings with friends.

Ingredients

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1 medium onion (diced)
1 jalapeno pepper (diced)
3 1/2 cups vegetable broth
15 oz black beans (drained & rinsed)
15 oz red beans (drained & rinsed)
3/4 cup dried red lentils
1 cup corn (fresh, canned, or frozen)
15 oz tomato sauce
1/2 cup light cream cheese
1 teaspoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional)
Salt and pepper (to taste)
Crushed tortilla chips to garnish

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Instructions

Prep the vegetables by dicing the onion and jalapeno, and rinsing the lentils.
In the crockpot, combine the diced onion, jalapeno, corn, drained beans, lentils, tomato sauce, vegetable broth, and spices.
Stir well to mix all ingredients evenly.
Cook on low for approximately 6 hours or on high for about 3 hours until the lentils are tender.
About 30 minutes before serving, stir in the cream cheese until fully melted.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 5g
Sodium: 450mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 10g
Protein: 10g
Cholesterol: 15mg