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Close-up of vegetarian tortilla soup in a light grey bowl.

Crockpot Vegetarian Tortilla Soup

Enjoy a hearty and flavorful vegetarian tortilla soup made easily in your crockpot. This recipe is packed with vegetables, beans, and lentils for a satisfying and nutritious meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 1 red bell pepper chopped
  • 1 jalapeño pepper diced (optional)
Other
  • 1 tsp olive oil
  • 1 cup corn
  • 0.75 cup dried red lentils rinsed
  • 15 oz black beans drained and rinsed
  • 15 oz red beans drained and rinsed
  • 0.75 cup mild or medium salsa
  • 15 oz tomato sauce
  • 3.5 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.25 tsp cayenne pepper
  • Salt and pepper to taste
  • 0.5 cup light cream cheese

Method
 

  1. Dice onion, bell pepper, and jalapeño (if using).
  2. Rinse black beans, red beans, and red lentils.
  3. Add olive oil, jalapeño (if using), onion, bell pepper, corn, lentils, black beans, red beans, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper to the slow cooker. Stir well.
  4. Cook on HIGH for 4–6 hours or LOW for 7–8 hours until lentils are soft.
  5. Stir in cream cheese.
  6. Ladle into bowls and add toppings.

Notes

Add your favorite toppings like avocado, sour cream, or tortilla chips for extra flavor and texture.