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Crockpot Vegetarian Tortilla Soup

Cozy Crockpot Vegetarian Tortilla Soup for Easy Family Dinners

Delight in this Crockpot Vegetarian Tortilla Soup, packed with vibrant vegetables and rich flavors for a comforting family meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 medium onion Adds sweetness and depth; substitute with shallots for a milder taste.
  • 1 tablespoon olive oil Provides healthy fat for sautéing and flavor; any neutral oil works too.
  • 4 cups vegetable broth Homemade broth enhances the soup’s taste.
  • 1 medium jalapeño pepper Adds heat; remove seeds for less heat or swap with bell pepper.
  • 1 cup corn Use fresh, canned, or frozen corn based on availability.
  • 1 cup dried red lentils Contributes to the soup's heartiness; can use black beans as a substitute.
  • 15 ounces tomato sauce Provides acidity and moisture; for a chunkier option, use diced tomatoes.
  • 1 cup salsa Choose mild or spicy based on your preference.
  • 1 can black beans Adds protein and fiber; pinto beans or chickpeas can substitute.
  • 1 can red beans Complements texture; mix them with any other canned bean you like.
  • 1 teaspoon smoked paprika Enhances the smoky flavor profile.
  • 1 teaspoon garlic powder Adds savory flavor; fresh garlic is more potent.
  • 1 teaspoon cumin Introduces warmth; coriander offers a different flavor if preferred.
  • 0.5 teaspoon cayenne pepper Provides additional heat; adjust based on taste.
  • 4 ounces light cream cheese Incorporates creaminess without excess calories; dairy-free works as a substitute.
  • 1 teaspoon salt Essential for seasoning; adjust to taste.
  • 0.5 teaspoon pepper Essential for seasoning; adjust to taste.
Optional Toppings
  • 1 cup crushed tortilla chips For added texture and crunch.
  • 1 medium sliced avocado Enhances richness and creaminess.
  • 0.5 cup sour cream A classic creamy accompaniment.
  • 1 medium diced jalapeños For an extra kick; spicy or mild.
  • 0.5 medium chopped red onion Adds color and crunch.
  • 1 cup shredded cheddar For indulgent gooeyness.
  • 0.25 cup fresh cilantro Brightens the dish with freshness.

Equipment

  • Crockpot

Method
 

Preparation
  1. Dice one medium onion, a bell pepper, and a jalapeño pepper. Rinse and drain a can of black beans, red beans, and dried red lentils until the water runs clear.
Cooking
  1. In your crockpot, drizzle a tablespoon of olive oil. Add the diced onion, bell pepper, jalapeño, corn, salsa, and tomato sauce. Sprinkle in smoked paprika, garlic powder, cumin, and cayenne pepper, and pour in the vegetable broth. Season with salt and pepper. Stir until well mixed.
  2. Cover and set to cook on HIGH for about 4 to 6 hours or on LOW for 7 to 8 hours, stirring occasionally.
  3. Once the cooking time is complete, stir in 4 ounces of light cream cheese until it melts and integrates into the soup.
  4. Ladle the soup into bowls and invite everyone to personalize with their choice of toppings.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 700mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Adjust seasoning and toppings to your preference. Rinse canned beans to reduce sodium content. Let cream cheese reach room temperature before use for smoother blending.

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