Creamy Vegetarian Tortilla Soup Recipe
This Creamy Vegetarian Tortilla Soup is a wholesome, hearty, and flavorful Mexican-inspired dish that’s perfect for a comforting meal. Loaded with vegetables, black and red beans, lentils, and a creamy finish with light cream cheese, it’s packed with protein and fiber to keep you satisfied. Prepared primarily in a slow cooker, this soup is easy to make and provides a delicious blend of smoky, spicy, and fresh flavors topped with crunchy tortilla chips or your favorite garnishes.
- Prep Time: 15 minutes
- Cook Time: 4 to 8 hours
- Total Time: 4 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 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, diced
- 3/4 cup salsa (mild, spicy, or salsa verde)
- 15 ounces black beans, drained and rinsed
- 15 ounces red beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder or 2 fresh garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup light cream cheese or any creamy cheese (dairy-free options work)
- Salt and pepper, to taste
Optional Toppings
- Crushed tortilla chips
- Sliced avocado
- Sour cream
- Sliced or diced jalapeños
- Chopped red onion
- Shredded cheddar cheese
- Fresh cilantro
Instructions
- Prep Vegetables: Start by dicing the medium onion and red bell pepper. Drain and rinse the black and red beans. Wash the dried red lentils thoroughly under cold running water and set aside.
- Combine Ingredients in Slow Cooker: Add the olive oil, diced jalapeno pepper, onions, diced red bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper (if using), vegetable broth, salt, and pepper into the slow cooker. Stir all the ingredients together until well combined.
- Cook Soup: Cover the slow cooker and cook on HIGH for 4-6 hours or on LOW for 7-8 hours until the vegetables and lentils are tender and the soup has thickened to your desired consistency.
- Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until it melts smoothly into the soup, giving it a creamy texture.
- Serve and Garnish: Pour the soup into serving bowls and top with your favorite optional garnishes such as crushed tortilla chips, sliced avocado, sour cream, jalapeños, red onion, shredded cheddar, or fresh cilantro. Serve warm and enjoy.
Notes
- Serving size: One bowl is approximately 2 cups.
- Always add the cream cheese at the very end to preserve its creamy texture.
- You can use any cooking oil of your choice in place of olive oil.
- Feel free to substitute the beans with any favorite variety; black and red beans were used here.
- Corn can be fresh, canned, or frozen based on availability.
- The cayenne pepper is optional; omit it if cooking for children or increase it for a spicier soup.
- Keep this recipe vegetarian by using vegetable broth; otherwise, chicken or beef broth can be used for a non-vegetarian version.
- For extra protein, you can add shredded chicken or a whole chicken breast to the slow cooker and shred after cooking.
Keywords: vegetarian tortilla soup, creamy tortilla soup, slow cooker soup, Mexican soup, healthy vegetarian soup, lentil soup, black bean soup, easy slow cooker recipes
