Crockpot Vegetarian Tortilla Soup for Cozy Weeknight Comfort
Crockpot Vegetarian Tortilla Soup is the ultimate comfort dish for chilly evenings, offering a delightful mix of spices and fresh ingredients that create a warm, hearty meal. This easy-to-make recipe requires minimal preparation—simply toss all your favorite ingredients in the crockpot and let it simmer to perfection. It’s versatile enough to adapt to your personal preferences, allowing you to customize it with various beans, peppers, and toppings. Perfect for family dinners or meal prepping for the week, this nutritious soup is not only satisfying but also packed with fiber and flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 medium onion
- 2 tbsp olive oil
- 3.5 cups vegetable broth
- 1 medium jalapeño pepper
- 1 cup corn
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 1 medium bell pepper (red or green)
- 3/4 cup salsa
- 15 ounces black beans
- 15 ounces red beans
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/2 cup light cream cheese
Instructions
- Chop the onion, jalapeño, bell pepper, and any desired toppings.
- In the crockpot, combine diced onion, olive oil, vegetable broth, chopped jalapeño, corn, lentils, tomato sauce, bell pepper, and salsa.
- Add black beans and red beans along with spices and cream cheese. Stir well.
- Cover and cook on low for 8 hours until lentils are tender.
- Adjust seasoning with salt and pepper before serving. Ladle into bowls and top with crushed tortilla chips, avocado slices, sour cream, diced jalapeños, red onion, cheddar cheese, and cilantro as desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 610mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 10mg