Crockpot Vegetarian Tortilla Soup
User Reviews
5.0
162 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
375 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Crockpot Vegetarian Tortilla Soup
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Creamy delicious vegetarian tortilla soup is loaded with flavor, and filling, easy to make, and made in the crockpot or slow cooker.
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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 or green peppers, diced
- 3/4 cup salsa use mild or spicy, or salsa verde
- 15 ounces black beans one can, drained & rinsed
- 15 ounces red beans one can, 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, use more for a spicier soup
- 1/2 cup light cream cheese or any creamy cheese of choice, dairy-free works great too
- salt and pepper to taste
OPTIONAL TOPPINGS:
- crushed tortilla chips to garnish or sliced avocado, sour cream, sliced or diced jalapeños, chopped red onion, shredded cheddar, fresh cilantro
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Instructions
- Start by prepping the vegetables; dice the 1 medium onion and 1 red bell pepper.
- Drain and rinse the beans. (15 ounces black beans and 15 ounces red beans)
- Wash the 3/4 cup dried red lentils thoroughly under cold running water and set them aside.
For Slow-Cooker/crockpot directions:
- Into the slow cooker, add 1 teaspoon olive oil, 1 jalapeno pepper (diced), onions, peppers, 1 cup corn, 3/4 cup salsa , 15 ounces tomato sauce , 1 teaspoon smoked paprika , 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper 3 1/2 cups vegetable broth, and Salt and pepper. Toss everything together.
- Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until vegetables and lentils are cooked through and the soup is thick.
- Once done, remove the lid and mix in the 1/2 cup light cream cheese.
- Pour the soup into a large serving bowl. Add your favorite toppings like crushed tortilla chips to garnish, and serve warm!
Notes
- Serving size: One bowl is about 2 cups
- Don't forget to add the cream cheese at the very end
- You can use any oil of choice for this tortilla soup
- Use your favorite beans. We used black and red beans.
- Use any creamy white cheese instead of heavy cream for a creamy thick soup.
- Corn: fresh, canned, or frozen corn can be used.
- The cayenne pepper is optional if kids will be eating this we suggest you skip it. Add more if you prefer it to be spicier.
- To keep this vegetarian-friendly, use vegetable broth. Otherwise, you can use any broth.
- If you aren't vegetarian and would like to add some meat to this, try chicken or beef. You can use shredded chicken, or add a full chicken breast and shred it later after it is fully cooked.
Nutrition Information
Show Details
Serving
1bowl
Calories
375kcal
(19%)
Carbohydrates
63g
(21%)
Protein
22g
(44%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
11mg
(4%)
Sodium
1022mg
(43%)
Potassium
1177mg
(34%)
Fiber
21g
(84%)
Sugar
9g
(18%)
Vitamin A
1523IU
(30%)
Vitamin C
38mg
(42%)
Calcium
99mg
(10%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 375kcal | 19% |
| Carbohydrates | 63g | 21% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 1022mg | 43% |
| Potassium | 1177mg | 25% |
| Fiber | 21g | 84% |
| Sugar | 9g | 18% |
| Vitamin A | 1523IU | 30% |
| Vitamin C | 38mg | 42% |
| Calcium | 99mg | 10% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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