Creamy Vegetarian Tortilla Soup (Slow Cooker, Instant Pot, or Stovetop)

This creamy vegetarian tortilla soup is the kind of comfort food I love to make when I want something hearty, flavorful, and easy. It’s packed with beans, lentils, corn, and bold Mexican-inspired spices, all simmered in a rich tomato broth and finished with a creamy swirl of cheese. Whether I make it in the slow cooker, Instant Pot, or on the stovetop, this soup never disappoints.

Why You’ll Love This Recipe

I love how adaptable and nourishing this soup is. It’s loaded with protein and fiber from beans and lentils, and it’s naturally vegetarian (with a dairy-free option too). I can make it as mild or as spicy as I like, and the toppings let me get creative—avocado, tortilla chips, sour cream, cilantro… the more the better. Plus, it’s an easy one-pot meal that works great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 medium onion, diced

• 1 teaspoon olive oil (or avocado oil)

• 3½ cups vegetable broth

• 1 jalapeño pepper, diced

• 1 cup corn (fresh, canned, or frozen)

• ¾ cup dried red lentils

• 15 ounces tomato sauce

• 1 red bell pepper (or green), diced

• ¾ cup salsa (use mild or spicy, or salsa verde)

• 15 ounces black beans, one can, drained & rinsed

• 15 ounces red beans, one can, drained & rinsed

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder (or 2 fresh garlic cloves)

• ½ teaspoon cumin

• ¼ teaspoon cayenne pepper (optional, use more for a spicier soup)

• ½ cup light cream cheese (or any creamy cheese of choice; dairy‑free works great too)

• Salt and pepper, to taste

• Optional toppings: crushed tortilla chips, shredded cheddar, sliced or diced jalapeños, chopped red onion, sliced avocado, fresh cilantro, sour cream or Greek yogurt

Directions

1. I start by prepping the vegetables—dicing the onion and bell pepper.

2. Then I drain and rinse the black beans and red beans.

3. I also wash the dried red lentils thoroughly under cold running water and set them aside.

Slow Cooker / Crockpot:
Into the slow cooker, I add the oil, jalapeño, onion, bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne, broth, salt, and pepper. I cover and cook on HIGH for 4–6 hours or on LOW for 7–8 hours, until the veggies and lentils are soft and the soup is thick. At the end, I stir in the cream cheese and let it melt through before serving.

Instant Pot:
I turn on the Instant Pot and sauté the onion in oil for 2–3 minutes. Then I add all the other ingredients except cream cheese, seal the lid, and pressure cook on high for 15 minutes. After a natural release, I stir in the cream cheese and it’s ready to serve.

Stovetop:
In a large pot over medium-high heat, I heat the oil and sauté the onion until translucent. I add the bell pepper and jalapeño, cooking them until slightly golden. Then I pour in the broth, tomato sauce, salsa, beans, corn, lentils, spices, salt, and pepper. I reduce the heat and let it simmer for 30–35 minutes, until the lentils are tender. I stir in the cream cheese and let it cook for about 5 more minutes before serving.

Servings and timing

• Prep Time: 15 minutes

• Cook Time: 6 hours (or 30–35 minutes stovetop / 15 minutes Instant Pot)

• Total Time: 6 hours 15 minutes (slow cooker)

• Yield: 6 servings (about 2 cups per serving)

Variations

• I sometimes swap red lentils for green or brown, but the texture changes slightly.

• For extra richness, I add a bit more cream cheese or shredded cheddar to the soup base.

• I use salsa verde for a tangy twist, or chipotle salsa for a smoky kick.

• When I want to add meat, I stir in some shredded rotisserie chicken at the end.

• For a vegan version, I stick with dairy-free cream cheese and top with avocado and vegan cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes beautifully—I just cool it completely and freeze it in portions. When reheating, I warm it on the stovetop or microwave until hot, adding a splash of broth or water if it’s too thick. I always wait to add toppings until right before serving.

FAQs

How spicy is this soup?

It depends on the salsa, jalapeño, and cayenne I use. I can skip or reduce them for a milder soup, or increase them for more heat.

Can I make it ahead of time?

Yes, this soup is great for meal prep. I make it ahead and store it in the fridge or freezer. The flavors deepen overnight too.

Can I use canned lentils instead of dried?

I recommend dried lentils because they hold up better during long cooking times. If I use canned, I add them at the end to avoid mushiness.

What can I use instead of cream cheese?

I’ve used plain Greek yogurt, sour cream, or a dairy-free creamy cheese. Even blended silken tofu can work in a pinch.

Can I make this in a Dutch oven?

Absolutely. I follow the stovetop directions and simmer it in a Dutch oven—it works just as well.

Conclusion

This creamy vegetarian tortilla soup is a go-to in my kitchen when I want something comforting, flavorful, and easy to customize. Whether I’m cooking it low and slow in a Crockpot or whipping it up quickly on the stove or in the Instant Pot, it always hits the spot. It’s hearty, healthy, and packed with flavor—exactly how I like my soups.