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5.0 from 162 votes

Crockpot Vegetarian Tortilla Soup

Creamy delicious vegetarian tortilla soup is loaded with flavor, and filling, easy to make, and made in the crockpot or slow cooker.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 6
Calories: 375 kcal
Course: Main Course , Soup
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. Start by prepping the vegetables; dice the 1 medium onion and 1 red bell pepper.
  2. Drain and rinse the beans. (15 ounces black beans and 15 ounces red beans)
  3. Wash the 3/4 cup dried red lentils thoroughly under cold running water and set them aside.
For Slow-Cooker/crockpot directions:
  1. 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.
  2. 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.
  3. Once done, remove the lid and mix in the 1/2 cup light cream cheese.
  4. 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

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

% 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.