Crockpot Vegetarian Tortilla Soup for Cozy Weeknight Comfort
Crockpot Vegetarian Tortilla Soup is a delightful and comforting dish perfect for chilly weeknights. This easy-to-make soup combines vibrant vegetables, hearty beans, and flavorful spices, creating a satisfying meal that warms the soul. Simply toss your ingredients into the slow cooker and let it work its magic while you go about your day. With customizable toppings like avocado, cheese, and tortilla chips, this soup caters to everyone’s tastes. Whether it’s for a family dinner or meal prep for the week, you’ll love how nourishing and delicious this vegetarian option is.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Total Time: 8 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 medium onion
- 1 medium jalapeño pepper
- 1 medium bell pepper (red or green)
- 3.5 cups vegetable broth
- 15 ounces tomato sauce
- 15 ounces black beans
- 15 ounces red beans
- 3/4 cup dried red lentils
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup salsa
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 2 tbsp olive oil
- 1/2 cup light cream cheese
- Salt
- Pepper
- Crushed tortilla chips
- Sliced avocado
- Diced jalapeños
- Chopped red onion
- Shredded cheddar
- Fresh cilantro
Instructions
- Chop all vegetables into small pieces.
- In your slow cooker, combine chopped vegetables with olive oil, vegetable broth, tomato sauce, corn, lentils, black beans, red beans, salsa, and spices.
- Season with salt and pepper to taste and stir thoroughly.
- Cover the slow cooker and set it to low heat; cook for about 8 hours until lentils are tender.
- Serve hot with desired toppings.
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 260
- Sugar: 6g
- Sodium: 680mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg