Description
This creamy vegetarian tortilla soup is hearty, flavorful, and easy to make. Perfect for busy days when you want something warm and filling.
Ingredients
Scale
- 1 medium onion, diced
- 1 teaspoon olive oil
- 3 1/2 cups vegetable broth
- 1 jalapeno pepper, diced
- 1 cup corn
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 1 red bell pepper, diced
- 3/4 cup salsa
- 15 ounces black beans, drained and rinsed
- 15 ounces red beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup light cream cheese
- Salt and pepper, to taste
- Crushed tortilla chips for garnish
Instructions
- Prep: Dice the onion and red bell pepper.
- Rinse: Drain and rinse the black beans and red beans.
- Wash: Thoroughly wash the dried red lentils under cold running water.
- Combine: Add rinsed lentils, beans, chopped bell pepper, onions, olive oil, jalapeno pepper, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper to the slow cooker.
- Cook: 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.
- Finish: Remove the lid and mix in the light cream cheese.
- Serve: Pour into bowls and garnish with crushed tortilla chips.
Notes
Add cream cheese at the very end to prevent curdling. For a dairy-free option, substitute cream cheese with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approx 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