Description
Crockpot Vegetarian Tortilla Soup is a wholesome, comforting dish that brings warmth and flavor to your weeknight dinners. Perfectly suited for busy evenings, this easy-to-make soup combines hearty ingredients like lentils, beans, and vibrant vegetables, simmered gently in a rich vegetable broth. With its customizable toppings, including avocado, crunchy tortilla chips, and fresh cilantro, this soup becomes a family favorite. Whether you’re enjoying a cozy night in or hosting a gathering, this flavorful recipe is sure to impress everyone at the table.
Ingredients
Scale
- 1 medium onion
- 2 tbsp olive oil
- 3.5 cups vegetable broth
- 1 medium jalapeño pepper
- 1 cup corn
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 15 ounces black beans
- 1 tsp smoked paprika
- 1/2 cup light cream cheese (or dairy-free alternative)
- Toppings: crushed tortilla chips
- sliced avocado
- sour cream
- diced jalapeños
- chopped red onion
- shredded cheddar cheese
- fresh cilantro
Instructions
- Chop the onions, bell peppers, and jalapeño.
- In a skillet over medium heat, add olive oil and sauté onions and jalapeño until softened (about 5 minutes). Transfer to the slow cooker.
- In the slow cooker, combine vegetable broth, corn, red lentils, tomato sauce, black beans, smoked paprika, cream cheese, salt, and pepper. Stir well.
- Cover and cook on low for about 8 hours or until lentils are tender.
- Serve hot with your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 5mg