Description
This Crockpot Vegetarian Tortilla Soup is a hearty and flavorful dish perfect for chilly nights. Packed with vegetables, beans, and spices, it’s a satisfying meal that’s easy to make.
Ingredients
Scale
Vegetables:
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 jalapeno pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
Beans and Lentils:
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 3/4 cup dried red lentils
Sauce and Spices:
- 15 ounces tomato sauce
- 3 1/2 cups vegetable broth
- 3/4 cup salsa
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh garlic cloves)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
Additional:
- 1 teaspoon olive oil
- 1/2 cup light cream cheese
- Salt and pepper (to taste)
- Crushed tortilla chips (for garnish)
Instructions
- Prep Vegetables: Dice onion and red bell pepper. Drain and rinse beans. Wash red lentils thoroughly.
- Crockpot Setup: In the slow cooker, combine all vegetables, beans, lentils, sauce, broth, and spices. Cook on HIGH for 4-6 hours or LOW for 7-8 hours.
- Final Touch: Stir in cream cheese until melted. Serve warm with tortilla chips on top.
Notes
- You can customize the level of spiciness by adjusting the amount of cayenne pepper.
- This soup freezes well for future meals.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Crockpot, Vegetarian, Tortilla Soup, Easy, Healthy
