Description
A creamy, hearty vegetarian tortilla soup made in a slow cooker (or stovetop or Instant Pot), packed with beans, corn, lentils, tomatoes, and topped with tortilla chips, avocado, cheese, and other fresh garnishes.
Ingredients
- 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
Instructions
- Prep the vegetables: dice the onion and bell pepper.
- Drain and rinse the black beans and red beans.
- Wash the dried red lentils thoroughly under cold running water and set aside.
- Slow‑cooker / Crockpot directions: Into the slow cooker, add oil, diced jalapeño, onion, bell pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper. Cover and cook on HIGH for 4‑6 hours or on LOW for 7‑8 hours, until vegetables and lentils are cooked through and the soup is thick. Once done, remove lid and stir in the light cream cheese. Serve warm with desired toppings.
- Instant Pot directions: Turn on Instant Pot, add oil, sauté onion for 2‑3 minutes. Add all ingredients except the cream cheese. Seal lid and cook on high pressure for 15 minutes. Allow natural release. Open, stir in cream cheese, and serve with toppings.
- Stovetop directions: Heat oil in a large pot over medium‑high heat. Add onion, sauté until translucent. Add bell pepper and jalapeño, cook until slightly golden. Add broth, tomato sauce, salsa, beans, corn, lentils, spices, salt & pepper. Reduce heat and simmer 30‑35 minutes until lentils are tender and soup is thick. Stir in cream cheese, cook an additional ~5 minutes. Serve with toppings.
Notes
- Serving size is about one bowl (≈ 2 cups).
- Don’t add the cream cheese until the soup is almost done.
- You can use any oil you prefer.
- Use your favorite types of beans (black, red, or a mix).
- Corn may be fresh, canned, or frozen.
- Adjust heat: skip jalapeño or cayenne for less spice; add more for more heat.
- To keep it vegetarian, use vegetable broth; otherwise another broth works.
- If not vegetarian, you can add shredded chicken or beef, adding meat to the cooking process or shredding cooked meat into the soup.
Nutrition
- Serving Size: 1 bowl (~2 cups)
- Calories: 375 kcal
- Sugar: 9 g
- Sodium: 1022 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 21 g
- Protein: 22 g
- Cholesterol: 11 mg
