Description
Crockpot Vegetarian Tortilla Soup is a creamy, flavorful dish that perfectly blends wholesome ingredients for a comforting meal. This easy recipe utilizes a slow cooker, making it ideal for busy weeknights or cozy gatherings. Packed with vibrant vegetables, hearty beans, and aromatic spices, this soup is not only delicious but also nutritious. Each spoonful offers a delightful mix of textures and flavors that will please everyone at your table. Serve it with your favorite toppings, and you have a satisfying dish that’s perfect for any occasion.
Ingredients
Scale
- 1 medium onion (diced)
- 3 ½ cups vegetable broth
- 1 jalapeno pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
- 15 ounces black beans (drained and rinsed)
- 15 ounces red beans (drained and rinsed)
- 15 ounces tomato sauce
- ¾ cup dried red lentils
- ½ cup light cream cheese
Instructions
- Prepare the vegetables by dicing the onion and jalapeno pepper. Rinse the beans and lentils under cold water.
- Add all ingredients—including vegetable broth, corn, tomato sauce, salsa, spices, and cream cheese—to the crockpot.
- Cook on low for 6–8 hours or on high for 3–4 hours until everything is tender.
- Stir well before serving, garnishing with crushed tortilla chips or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 15mg