Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Vegetarian Tortilla Soup (Easy & Hearty) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 32 reviews

This Creamy Vegetarian Tortilla Soup is an easy, hearty, and flavorful recipe perfect for a comforting meal. Packed with vegetables, beans, lentils, and a touch of creamy cheese, this soup offers a satisfying blend of textures and spices. Prepared primarily in a slow cooker, it allows for effortless cooking and rich, developed flavors. Ideal for vegetarians and easily customizable with toppings like crushed tortilla chips, avocado, or sour cream.

  • Total Time: 4 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

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 (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
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup light cream cheese or any creamy cheese (dairy-free works great too)
  • 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

  1. Prep the Vegetables and Beans: Dice the 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.
  2. Add Ingredients to Slow Cooker: Place the rinsed lentils, rinsed beans, diced bell pepper, diced onion, diced jalapeno, and corn into the slow cooker. Add the olive oil, salsa, tomato sauce, smoked paprika, garlic powder (or fresh garlic), cumin, cayenne pepper (if using), vegetable broth, and season with salt and pepper. Stir everything together to combine well.
  3. Cook: 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.
  4. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until fully incorporated to achieve a creamy texture.
  5. Serve: Ladle the soup into bowls and garnish with your favorite toppings like crushed tortilla chips, sliced avocado, sour cream, jalapeños, red onion, shredded cheddar, or fresh cilantro. Serve warm and enjoy!

Notes

  • Serving size is approximately 2 cups or one bowl.
  • Add the cream cheese at the very end for best creaminess.
  • Use any preferred cooking oil such as olive or avocado oil.
  • Feel free to substitute any beans you like; black and red beans work well.
  • Corn can be fresh, canned, or frozen depending on availability.
  • Cayenne pepper is optional and can be adjusted for spiciness; omit if serving children.
  • Vegetable broth keeps this vegetarian; other broths can be used for different flavors.
  • For a non-vegetarian version, shredded chicken or beef can be added.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 4-8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://flavorhug.com/creamy-vegetarian-tortilla-soup-easy-and-hearty-recipe/