Crockpot Vegetarian Tortilla Soup

By Rena Awada | Updated On February 22, 2024

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.

top view of vegetarian soup in white bowl

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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. Great for those busy days when you just need to toss everything in your slow cooker or crockpot, head out, and have dinner ready for the family when you get back home.

Making the crockpot vegetarian tortilla soup is easy and it’s made with ingredients that you most likely already have sitting in your pantry. It’s as easy as tossing all the ingredients together in your crockpot turning it on and walking away. Enjoy this creamy tortilla soup as is or serve it as a side dish any day of the week for lunch or dinner. We will be showing you how to make this tortilla soup on your stovetop, slow cooker, and instant pot!

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

Why you will love this recipe

  • Epicly good: We promise you that you will love the creamy and delicious tortilla soup. They are also vegetarian-friendly.
  • Very Easy to make: All you need to do is prep your ingredients, toss them into the slow cooker, and let it do all the work for you. Don’t forget to add the cream cheese at the very end.
  • Nutritous and filling: This vegetarian tortilla soup is packed with nutrition and will keeo you full and satisfied.
spoon in the bowl of tortilla soup with toppings

Ingredients you will need

Below is just a list of ingredients to check if you have and that you’ll need to make this vegetarian tortilla 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, but if you are worried about the kids, you may add half the amount of skip all together.
  • Vegetable broth: to keep this vegetarian, we used vegetable broth. If it doesn’t matter, you can also use low-sodium chicken broth.
  • Tomato sauce or crushed tomatoes: use fresh tomatoes, or canned will work just fine. 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.
  • 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
ingredients to make vegetarian tortilla soup

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.
top view of all ingredients added to the crockpot
  • 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.
cream cheese added over the cooked tortilla soup in crockpot
  • 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!
top view of tortilla soup in a white bowl

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 Vegetarian Tortilla soup 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!
close up view of tortilla soup in white bowl

Recipe notes and tips

  • 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. (a not-so-less-healthy option). Also, you may use lite canned coconut milk.
  • Use any beans you like. We used black and red beans.
  • 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.
a spoon next to a white bowl of tortilla soup

Frequently asked questions

What do you eat tortilla soup with?

Things you can eat tortilla soup with are tortilla chips and some Spanish rice, try this Jalapeno cornbread, cheese quesadilla, sour cream, guacamole, crunchy tortilla chips or strips, some salad, or Mexican street corn salad.

How do you thicken tortilla soup?

There are many ways you can thicken up any soup. For the tortilla soup, you can crumble up some more tortilla chips and add them in, or mash up some more beans and add them to the soup. Adding more of whatever veggies you are using also works like more beans or more corn. You can also thicken up the soup by adding in some flour (mixed with water first) or cornstarch. Other ways can be adding more cream/yogurt or more lentils.

How long is tortilla soup good for?

Vegetarian tortilla soup will last in the fridge for about 4-5 days. Be sure to store it in a tightly sealed container. You can freeze this soup for up to 4 months.

top view tortilla soup in a white bowl with lime wedges on the side

Storing and Reheating

  • 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 healthy soup recipes to try

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top view of vegetarian soup in white bowl

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.
5 from 46 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 6 hours
0 minutes
Total Time: 6 hours 15 minutes
Servings: 6
Calories: 375kcal
Author: Rena


  • 1 medium onion diced
  • 1 tsp 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 oz tomato sauce
  • 1 red bell pepper or green peppers, diced
  • 3/4 cup salsa use mild or spicy, or salsa verde
  • 15 oz black beans one can, drained & rinsed
  • 15 oz red beans one can, drained & rinsed
  • 1 tsp smoked paprika
  • 1 tsp garlic powder or 2 fresh garlic cloves
  • 1/2 tsp cumin
  • 1/4 tsp 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


  • crushed tortilla chips, sliced avocado, sour cream, sliced or diced jalapeños, chopped red onion, shredded cheddar, fresh cilantro


  • 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.

For Slow-Cooker/crockpot directions:

  • 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!



  • 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.


Serving: 1bowl | Calories: 375kcal | Carbohydrates: 63g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 1022mg | Potassium: 1177mg | Fiber: 21g | Sugar: 9g | Vitamin A: 1523IU | Vitamin C: 38mg | Calcium: 99mg | Iron: 6mg
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Reader Interactions


  1. Barbara S. says

    5 stars
    This was SOOOOO. good ! I made it exactly as written and ir was fabulous ! ❤️ I will be making it again.

    • Rena Awada says

      Hi Carol. If you don’t have any add some chopped tomatoes. The salsa will give it a unique taste but you can definitely improvise

  2. Dee says

    5 stars
    Delicious, I was able to make it on the stove top 1.5 hours low flame, stirring it every20 minutes. . Added extra vegetable broth, 2 additionalcans of beans, 4 slices of jalapeño pepper, due to family preference. Slices avocados, chopped cilantro and a squeeze of a lemon. Yummy

  3. Kat says

    Going to make this this weekend for a party. But I need to like triple the recipe for the party. What size crockpot did you use for the normal recipe?

  4. Lexi says

    Can you sub the salsa for canned tomatoes + taco seasoning? Any recommendations for the taco seasoning measurements? I rarely have salsa on hand. Thanks.

    • Jaimie says

      Followed recipe exactly. Cooked it on low in the crockpot. It was delicious but it didn’t thicken up at all. I don’t know what I did wrong, it was good but we had to basically drain some of the liquid and put it over the chips kind of like chili instead of it being a thick creamy soup.

      • Rena Awada says

        Huh that’s odd? you couldn’t put it on high to dry out some of the liquid? I am not sure either how that happened. Trying to brainstorm

  5. Virginia says

    5 stars
    I love this recipe! I accidentally added a cup of cream cheese instead of 1/2 cup. It was so creamy. I think I will keep doing the full cup.

  6. Kelly says

    5 stars
    I love this recipe! It was super easy and delicious! I added two chicken breast and cooked on low for 6ish hours. I will definitely make it again!

  7. Tyler says

    What type of salsa do you use? The ingredient list says salsa verde, but in the picture of ingredients I don’t see anything green and salsa verde is green.

  8. Lauren says

    5 stars
    Second time making this and I’m still obsessed! Such a great soup, nice and warming on this cool, rainy autumn day.

  9. Lori Anne Haskell says

    5 stars
    Made this today, stovetop. It turned out awesome. I did add some cornstarch at the end to thicken it more, but that’s just personal preference on consistency of soup.

    • Rena Awada says

      Hi. That’s if you would like to use heavy cream instead of cream cheese. You can use 1/4 cup to 1/2 cup. if watching calories go with 1/4 cup

  10. Lori Anne Haskell says

    Have you made this stovetop or in the instant pot? Wondering on times. I do not have a crock pot. This recipe looks amazing.

    • Rena Awada says

      You can easily make it on your stovetop. Cook the onions with oil first. Then add in bell peppers. Cook for a couple of minutes. Add in all the other ingredients including the cheese. Let it boil on the stove for 15-20 mins under medium heat covered. Remove cover and mix and leave it to simmer for another 10 minutes until you feel it’s thick enough.

  11. Sarah says

    Hi! Just wanted to ask how to adjust time if I cook it stovetop instead of a crockpot. Is it still the same time?

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