Creamy Vegetarian Tortilla Soup (Easy & Hearty)

5 from 62 votes

This creamy vegetarian tortilla soup is hearty, flavorful, and easy to make. Perfect for busy days when you want something warm and filling.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course, Soup

Cuisine: Mexican

Diet: Vegetarian

Skill Level: Intermediate

Servings:

Author: Rena

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 or crushed tomatoes
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

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

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.

Into the slow cooker, add the rinsed lentils, rinsed beans, chopped bell pepper, and chopped onions. Then 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!

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 your choice for this tortilla soup
Use your favorite beans. I 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, I 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 a 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.