Description
This vegetarian tortilla soup is a hearty, flavorful, and easy-to-make dish packed with protein-rich beans, sweet corn, tangy tomatoes, and bold spices. Perfect for meal prep, this comforting soup is made in a slow cooker, but it can also be prepared on the stovetop or in an Instant Pot. Serve it with crispy tortilla strips and your favorite toppings for a satisfying meal.
Ingredients
Scale
- 1 medium onion, diced
- 1 teaspoon olive oil
- 1 red bell pepper, diced
- 1 jalapeño, diced (optional)
- 3 ½ cups vegetable broth
- 1 cup corn (fresh, frozen, or canned)
- ¾ cup dried red lentils
- 15 oz can tomato sauce
- ¾ cup salsa (mild, medium, or spicy)
- 15 oz can black beans, drained and rinsed
- 15 oz can red beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional)
- ½ cup light cream cheese (or dairy-free alternative)
- Salt and pepper to taste
Instructions
- Dice onion, bell pepper, and jalapeño. Drain and rinse the beans.
- Heat olive oil in a pan and sauté the onions until soft.
- Add all ingredients (except cream cheese) to a slow cooker. Stir well.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-6 hours until the lentils are soft.
- Stir in the cream cheese until fully melted.
- Serve hot with tortilla strips, avocado, shredded cheese, and fresh cilantro.
Notes
- To make it spicier, add extra cayenne pepper or hot sauce.
- For a thicker soup, blend a portion of it before serving.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker), 15 minutes (Instant Pot), or 35 minutes (stovetop)
- Category: Soup
- Method: Slow Cooker, Instant Pot, Stovetop
- Cuisine: Mexican-inspired