Description
If you’ve been craving something warm, cozy, and comforting—but don’t want to spend hours in the kitchen—this creamy vegetarian tortilla soup is your new weeknight hero. It’s hearty, packed with flavor, and made from simple, wholesome ingredients you probably already have hanging around in your pantry. The creamy texture and subtle spice make every spoonful feel like a hug in a bowl.
Ingredients
- 1 medium onion, finely chopped
- 1 teaspoon olive oil (or avocado oil — both work beautifully)
- 3 ½ cups vegetable broth
- 1 jalapeño, diced (remove seeds for less heat)
- 1 cup corn — fresh, canned, or frozen
- ¾ cup dried red lentils, rinsed well
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 red bell pepper, diced (green works, too!)
- ¾ cup salsa — go with mild, medium, or salsa verde, depending on your heat preference
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) red beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh cloves, minced)
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper, optional (add more if you like it fiery!)
- ½ cup light cream cheese (any creamy cheese works — dairy-free options are great here too)
- Salt and black pepper, to taste
Optional Toppings (Because toppings are where the fun begins):
- Crushed tortilla chips
- Sliced avocado
- Sour cream or Greek yogurt
- Fresh cilantro
- Shredded cheddar
- Diced jalapeños
- Chopped red onion
Instructions
1. Prep Everything First
Before you start, chop your onion and bell pepper into small pieces. Drain and rinse both cans of beans. Rinse the red lentils under cold water until the water runs clear — this keeps your soup from turning cloudy.
2. Combine Ingredients in the Slow Cooker
Add the lentils, beans, onion, and bell pepper to your slow cooker. Toss in the jalapeño, corn, salsa, tomato sauce, and vegetable broth. Sprinkle in the smoked paprika, garlic powder, cumin, cayenne, and a good pinch of salt and pepper.
Drizzle in the olive oil, give everything a good stir, and cover it up.
3. Let It Do Its Thing
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Cook on HIGH for 4–6 hours or LOW for 7–8 hours, until the lentils and veggies are soft and the soup has thickened.
Your house will smell incredible while it’s cooking — you’ve been warned.
4. Stir In the Creamy Goodness
When the soup is finished cooking, turn off the heat and stir in the cream cheese. It’ll melt right in, turning the broth luxuriously creamy.
5. Serve & Garnish
Ladle the soup into bowls, load up on your favorite toppings, and serve it warm. Don’t skip the tortilla chips or avocado — that little crunch and creaminess combo? Perfection.
Notes
- Helpful Notes & Tips
- Add the cream cheese last. Adding it too early can cause curdling — wait until the soup’s fully cooked and warm, then stir it in.
- Use any oil you like. Olive oil adds flavor, but avocado or canola oil works just as well.
- Mix up the beans. Don’t have red beans? Use kidney, pinto, or even white beans. It’s super flexible.
- Corn is corn. Fresh, canned, or frozen — just toss it in.
- Adjust the spice. If you’re cooking for kids or spice-sensitive folks, skip the cayenne and jalapeño. Want it fiery? Add extra cayenne or a few dashes of hot sauce.
- Keep it vegetarian. Use vegetable broth instead of chicken broth.
- Want to add meat? Go for shredded chicken or browned ground beef. If using chicken breast, add it whole, let it cook through, and shred before serving.
- Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze for up to 3 months — thaw in the fridge overnight before reheating.
- Reheat: Warm it gently on the stovetop or in the microwave. If it thickens up, just add a splash of broth or water to loosen it.
Nutrition
- Serving Size: 1bowl
- Calories: 375kcal
- Sugar: 9g
- Sodium: 1022mg
- Fat: 5g
- Saturated Fat: 2g
- Carbohydrates: 63g
- Fiber: 21g
- Protein: 22g
- Cholesterol: 11mg