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Crockpot (slow cooker) Vegetarian Creamy Tortilla Soup

Creamy delicious vegetarian tortilla soup is loaded with flavor, filling, easy to make, and made in the crockpot or slow cooker.
Course Main Course, Soup
Cuisine Mexican
Diet Vegetarian
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 375kcal
Author Rena

Ingredients

  • 1 medium onion diced
  • 1 tsp olive 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 verde use mild or spicy
  • 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

OPTIONAL TOPPINGS:

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

Instructions

  • 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!

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 arent 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 later after it is fully cooked.
 

Nutrition

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