Description
Crockpot Vegetarian Tortilla Soup is a delightful, creamy dish that combines vibrant flavors and wholesome ingredients into one comforting bowl. Perfect for busy weeknights or cozy gatherings, this soup requires minimal prep time and delivers maximum taste. Packed with nutritious vegetables, protein-rich legumes, and zesty spices, itβs a versatile recipe that you can easily customize to suit your preferences. Top it off with crushed tortilla chips for an irresistible crunch, and you have a satisfying meal that everyone will love.
Ingredients
- 1 medium onion (diced)
- 1 jalapeno pepper (diced)
- 1 red bell pepper (diced)
- 3 1/2 cups vegetable broth
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 3/4 cup salsa
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- 1/2 cup light cream cheese
Instructions
- Prep the vegetables by dicing the onion, jalapeno, and red bell pepper.
- Drain and rinse the black and red beans; wash the lentils under cold water.
- In the crockpot, combine all prepared vegetables, rinsed beans and lentils, vegetable broth, tomato sauce, salsa, spices, olive oil, and cream cheese.
- Stir well to mix everything together.
- Cook on low for about 6 hours or high for about 4 hours until all ingredients are soft.
- Serve hot with crushed tortilla chips as garnish.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Adjust spiciness by adding more jalapenos or cayenne pepper to suit your taste. Feel free to add other vegetables like zucchini or corn for extra flavor. This soup can be stored in the refrigerator for up to four days or frozen for up to three months.