Description
This creamy vegetarian tortilla soup is an easy, hearty dish packed with flavorful vegetables, beans, lentils, and a touch of cream cheese for richness. Perfectly spiced with smoked paprika, cumin, and cayenne, it’s a wholesome slow-cooker recipe that makes for a comforting and satisfying meal any day of the week.
Ingredients
Vegetables
- 1 medium onion, diced
- 1 red bell pepper, diced (or green peppers)
- 1 jalapeno pepper, diced
- 1 cup corn (fresh, canned, or frozen)
Legumes & Beans
- 3/4 cup dried red lentils
- 15 ounces black beans (one can, drained & rinsed)
- 15 ounces red beans (one can, drained & rinsed)
Liquids & Sauces
- 3 1/2 cups vegetable broth
- 15 ounces tomato sauce (or crushed tomatoes)
- 3/4 cup salsa (mild, spicy, or salsa verde)
- 1 teaspoon olive oil (or avocado oil)
Spices & Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh garlic cloves)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
Dairy
- 1/2 cup light cream cheese (or any creamy cheese of choice, dairy-free works too)
Garnish
- Crushed tortilla chips
Instructions
- Prep Vegetables: Dice the onion and red bell pepper into small pieces. Set aside.
- Prepare Beans and Lentils: Drain and rinse the black beans and red beans thoroughly. Wash the dried red lentils well under cold running water and set aside.
- Combine Ingredients in Slow Cooker: Add the rinsed lentils, black beans, red beans, diced bell pepper, diced onion, and diced jalapeno to the slow cooker. Then add olive oil, corn, salsa, tomato sauce, vegetable broth, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper. Stir everything together well.
- Cook the Soup: Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours, until the vegetables and lentils are tender and the soup has thickened.
- Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully incorporated and creamy.
- Serve: Ladle the soup into bowls, garnish with crushed tortilla chips, and serve warm for a delicious, comforting meal.
Notes
- You can substitute the light cream cheese with a non-dairy creamy cheese alternative for a dairy-free version.
- The amount of cayenne pepper can be adjusted or omitted to control the spice level.
- Using fresh corn will add sweetness, but canned or frozen corn works well and is convenient.
- Feel free to add additional toppings such as avocado, cilantro, or shredded cheese if desired.
- This soup can also be prepared on the stovetop by simmering the ingredients for about 45 minutes until lentils and vegetables are tender.
- Prep Time: 15 minutes
- Cook Time: 4 to 8 hours (depending on slow cooker setting)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-inspired
