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Creamy Vegetarian Tortilla Soup

Easy Creamy Vegetarian Tortilla Soup Recipe - Crockpot Comfort Food
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This Creamy Vegetarian Tortilla Soup is made in a crockpot for a hassle-free dinner the entire family can enjoy. Easy to make, filling, delicious, and perfect for any day.

Ingredients

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  • 1 medium white or yellow onion, diced
  • 2 tablespoons olive oil or avocado oil
  • 2 red or green bell peppers, chopped
  • 1 jalapeno pepper, diced (optional)
  • 4 cups vegetable broth
  • 15 oz tomato sauce or crushed tomatoes
  • 1 cup mild or medium salsa
  • 2 cans beans (black beans, red beans, or pinto), drained and rinsed
  • 1½ cups corn (fresh, canned, or frozen)
  • ½ cup dried red lentils
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • ½ teaspoon cayenne pepper
  • Salt and pepper to taste
  • 8 oz light cream cheese or dairy-free cream cheese
  • Optional toppings: crushed tortilla chips, shredded cheddar, sliced jalapenos, chopped red onion, sliced avocado, fresh cilantro, sour cream, Greek yogurt

Instructions

  1. Prep all vegetables by dicing onion and chopping bell peppers. Drain and rinse canned beans. Wash red lentils thoroughly under cold running water until water runs clear.
  2. Add all ingredients except cream cheese to slow cooker. Pour in vegetable broth, tomato sauce, salsa, beans, corn, lentils, and all spices. Stir to combine.
  3. Cover slow cooker with lid and set to HIGH for 4-6 hours or LOW for 7-8 hours until vegetables are tender, lentils have broken down, and soup has thickened.
  4. Once cooking is complete, remove lid carefully. Cut cream cheese into cubes and add to hot soup. Stir continuously for 2-3 minutes until cream cheese melts completely and creates smooth, creamy texture.
  5. Taste and adjust seasonings if needed. Ladle soup into bowls and top with crushed tortilla chips, avocado, cilantro, cheese, and your favorite toppings.

Notes

  • Do not add cream cheese until soup is almost done to prevent separation.
  • Can use heavy cream or half and half instead of cream cheese. Use lite canned coconut milk for dairy-free option.
  • If soup is too thick, thin with ¼ cup vegetable broth at a time. If too thin, mash some beans or simmer uncovered for 10 minutes.
  • Instant Pot method: Saute onion 2-3 minutes, add all ingredients except cream cheese, cook on high pressure 15 minutes with natural release, then stir in cream cheese.
  • Stovetop method: Saute vegetables in Dutch oven, add remaining ingredients except cream cheese, simmer 30-35 minutes, then stir in cream cheese and cook 5 more minutes.

Nutrition

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