Crockpot Vegetarian Tortilla Soup

This Creamy Vegetarian Tortilla Soup recipe is made in the crockpot for a hassle-free dinner that the entire family can enjoy. It is easy to make, filling, so delicious, and perfect for any day of the week as we head into the fall season.

You may also love my creamy chicken enchilada soup or my Marry Me Chicken Soup.

Colder weather calls for soups and chili recipes. If you are looking for a vegetarian soup recipe then this vegetarian tortilla soup recipe is perfect for you. When I know I am going to have a busy day, I toss everything in my slow cooker, head out, and have dinner ready for the family when I get back home.

I love how easy it can be to make crockpot soup. It’s as simple as tossing all the ingredients together in your crockpot, turning it on, and walking away. I will be showing you how to make this tortilla soup on your stovetop and instant pot!

For a non-vegetarian version of this soup, check out this creamy chicken tortilla soup recipe. You will love it too.

Ingredients you will need

Below is just a list of ingredients to check if you have and that you’ll need to make this soup. Full measurements will be listed further down below in the recipe card.

• Medium onion: you may use white or yellow onions.
• Olive oil– or any other neutral oil like avocado oil.
• Bell peppers: use what you have on hand like red bell pepper, or green will work too.
• Jalapeno pepper: adds a nice taste. A lot of times, my kids can’t handle spice, so I skip it.
• Vegetable broth: I used vegetable broth. If it doesn’t matter to you, you can also use low-sodium chicken broth.
• Tomato sauce or crushed tomatoes: use fresh or canned. If you have fire-roasted diced tomatoes, even better.
• Mild or medium salsa: brings out the flavor of this tortilla soup, so try not to skip this.
• Beans: black beans, red beans, or any other beans of choice like pinto beans.
• Corn: use fresh corn, canned corn, or frozen frozen corn. I always like to keep frozen corn handy in my freezer.
• Dried red lentils: Adds texture and fiber.
• seasonings: smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper
• Light cream cheese, or dairy-free cream cheese: This is what makes the soup creamy.
• OPTIONAL TOPPINGS: crushed tortilla chips, shredded cheddar, sliced or diced jalapeños, chopped red onion, sliced avocado, fresh cilantro, sour cream, or Greek yogurt

How to make vegetarian tortilla soup in a crockpot or slow cooker

• Start by prepping the vegetables; dice the onion and peppers. Drain and rinse the beans.
  Wash the lentils thoroughly under cold running water and set them aside.
• Except for cream cheese, combine all the ingredients in a slow cooker.

• 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 cream cheese. Pour the soup into a large serving bowl.
• Add your favorite toppings and serve warm!

How to make in an instant pot

• Turn the Instant Pot on and add oil. Stir in onion and sauté for 2-3 minutes.
• Next, place all the ingredients into the pot, except for cream cheese.
• Cover the pot with the lid, setting the valve to the sealing position. Then, cook on high for 15 minutes. Once the pot beeps, allow the pot to release pressure naturally.
• Unlock the lid and add the cream cheese. Stir well and serve with your favorite toppings.

How to make it on a stovetop

• Heat the olive oil in a Dutch oven or a soup pot, over medium-high heat.
• Add onion and sauté until translucent. Stir in bell pepper and jalapeño, and cook, stirring constantly until slightly golden brown.
• Immediately pour in the broth. Add tomato sauce, salsa, beans, corn, and lentils.
• Stir in the spices, and mix well until all the ingredients are well incorporated.
• Reduce the heat to low and let it simmer over low heat for 30-35 minutes until the lentils is
  tender and the soup is thick according to your liking.
• Once the soup is done, stir in cream cheese. Cook for an additional 5 minutes. Taste and adjust the salt and pepper, if needed.
• Pour the soup into bowls. Add sliced jalapeños, onion, and avocado.
• Sprinkle crushed tortilla chips or crispy tortilla strips, and cheddar cheese on top. Garnish with fresh cilantro leaves and enjoy!

Tips from my Kitchen

• Do not add the cream cheese until the soup is almost done. Instead of cream cheese, you can add another cream, like heavy cream or half and half. If you don’t mind this addition. Also, you may use lite canned coconut milk.
• Use any beans you like. I used black and red beans. Clean out what you have in that pantry lol.
• You can use fresh, frozen, or canned corn.
• Go with hot salsa if you prefer this soup to be more on the spicy side. Adding more cayenne pepper is another option.
• If you can’t handle too much heat/spice, seed the jalapenos before adding it in. You can even skip it all together if kids will be having this soup. Or, just don’t add the cayenne peppers.

Frequently asked questions

How to store and reheat

• Storing: Store leftovers in a tightly sealed container in the fridge for up to 4 days. You may freeze this vegetarian tortilla soup for up to 3 months.
• Reheating: Reheat single servings in the microwave for 60-90 seconds. You may reheat it on your stovetop in a small pot or saucepan. If the soup is too thick, you may add 1/4 cup of water or vegetable broth.

More Soup recipes to try

• Creamy Chicken Mushroom Soup
• Cabbage Roll Soup
• Creamy Vegetable Soup
• Easy French Onion Soup
• Meatball Soup
• Middle Eastern Red Lentil Soup
• Homemade Tomato Rice Soup
• Beef Noodle Soup
• Vegan Lentil Soup