Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Vegetarian Tortilla Soup in a white bowl with toppings.

5-Star Creamy Vegetarian Tortilla Soup: Easy & Delicious

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course, Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This creamy vegetarian tortilla soup is hearty, flavorful, and easy to make in the slow cooker. Perfect for busy days when you want something warm and filling.


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, rinsed
  • 15 ounces tomato sauce or crushed tomatoes
  • 1 red bell pepper, diced
  • 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, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup light cream cheese or dairy-free alternative
  • Salt and pepper, to taste
  • Optional toppings: crushed tortilla chips, sliced avocado, sour cream, sliced jalapenos, chopped red onion, shredded cheddar, fresh cilantro


Instructions

1. Dice the onion and red bell pepper. Drain and rinse the black beans and red beans. Rinse the dried red lentils thoroughly under cold water.

2. Add the lentils, beans, onion, bell pepper, olive oil, diced jalapeno, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper to the slow cooker. Stir to combine.

3. Cover and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours, until the lentils are tender and the soup has thickened.

4. Once fully cooked, stir in the cream cheese until melted and creamy.

5. Taste and adjust seasoning if needed.

6. Ladle into bowls and serve warm with your favorite toppings.


Notes

Serving size is approximately 1 bowl (about 2 cups).

Add the cream cheese at the very end of cooking for best texture.

Use vegetable broth to keep this recipe vegetarian.

Swap in your favorite beans if desired.

Cayenne pepper is optional and can be adjusted for spice preference.

Fresh, canned, or frozen corn all work well in this recipe.

Nutrition information is an estimate and may vary depending on ingredients used.