Crockpot Vegetarian Tortilla Soup
User Reviews
5
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Prep Time
15 mins
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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
Description
The Crockpot Vegetarian Tortilla Soup features a blend of diced onions, jalapeño, corn, red lentils, tomato sauce, black and red beans, and red bell pepper cooked with spices including smoked paprika, garlic powder, cumin, and optional cayenne pepper in vegetable broth. Salsa is also added to enrich the base and add a mild tang.
Cooking in a slow cooker for several hours softens the lentils and vegetables, melding the flavors into a thick, stew-like soup. The addition of cream cheese at the end creates a smooth and creamy texture that balances the spices.
This soup can be served with a variety of toppings like crushed tortilla chips, avocado, sour cream, jalapeños, chopped onion, shredded cheddar, or fresh cilantro to add texture and contrast. It works as a filling vegetarian main course suitable for chilly days.
Notes suggest flexibility in beans, corn type, and adjustments for spiciness, as well as options to add meat if not vegetarian. The recipe makes about 2 cups per serving and recommends adding cream cheese at the end to retain its creamy consistency.
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 red lentils dried
- 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 cream cheese or any creamy cheese of choice, dairy-free works great too, light
- salt to taste
- black pepper to taste
OPTIONAL TOPPINGS:
- tortilla chips or sliced avocado, sour cream, sliced or diced jalapeños, chopped red onion, shredded cheddar, fresh cilantro, crushed, to garnish
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
- The recipe yields about a 2-cup serving per bowl.
- Add the cream cheese only at the end to maintain smooth creaminess.
- Any cooking oil can be used for sautéing vegetables.
- Use any preferred beans; black and red beans are used here.
- Fresh, canned, or frozen corn all work equally well in the recipe.
- Omit cayenne pepper for milder flavor, especially when serving children.
- Vegetable broth keeps it vegetarian; replace with meat broth and add cooked meat for non-vegetarian variation.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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