Try this Crockpot Vegetarian Tortilla Soup, a creamy and comforting delight teeming with the robust flavors of fresh vegetables, tangy salsa, and hearty beans. This dish encapsulates a symphony of textures, from the soft bite of lentils to the crispness of optional tortilla chip toppings.
Crockpot Vegetarian Tortilla Soup Recipe
Each spoonful brings a cascade of smokey, mildly spicy, and utterly satisfying tastes that make it a perfect meal for any season. With its easy preparation and healthful ingredients, this soup promises a culinary journey that pleases the palate and nourishes the body.
Ingredients:
- Medium Onion: You may use white or yellow onions
- Olive Oil: Or any other neutral oil like avocado oil
- Bell Peppers: Use what you have on hand like red, green, or yellow
- Jalapeño Pepper: Adds a nice taste; use half the amount or skip if worried about heat for kids
- Vegetable Broth: To keep it vegetarian
- Tomato Sauce or Crushed Tomatoes: Fresh or canned, fire-roasted diced tomatoes preferred
- Mild or Medium Salsa: Essential for flavor
- Beans: Black beans, red beans, pinto beans, or any other beans of choice
- Corn: Fresh, canned, or frozen
- Dried Red Lentils: Adds texture and fiber
- Seasonings: Smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper
- Light Cream Cheese or Dairy-Free Cream Cheese: Makes the soup creamy
Optional Toppings:
- Crushed Tortilla Chips
- Shredded Cheddar
- Sliced or Diced Jalapeños
- Chopped Red Onion
- Sliced Avocado
- Fresh Cilantro
- Sour Cream or Greek Yogurt
Directions:
- Prep: Dice the onion and peppers. Drain and rinse the beans. Wash the lentils thoroughly under cold running water.
- Combine: Except for cream cheese, combine all the ingredients in a slow cooker.
- Cook: Cover and cook on HIGH for 4-6 hours or on LOW for 7-8 hours until vegetables and lentils are cooked through and the soup has thickened.
- Finish: Once done, stir in the cream cheese until well mixed. Serve the soup in a large bowl.
- Toppings: Garnish with your choice of optional toppings and serve warm!
Recipe Notes and Tips:
- Cream Cheese: Add it only after the soup is almost done. Alternatively, heavy cream, half-and-half, or lite canned coconut milk can be used.
- Beans and Corn: Feel free to use any beans or corn (fresh, frozen, or canned) available.
- Spice Level: Adjust the salsa and cayenne pepper to your preference, and seed or omit the jalapeños to lower the heat, if necessary.
Storing and Reheating:
- Storing: Keep leftovers in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months.
- Reheating: Microwave for 60-90 seconds for single servings or reheat on the stovetop. If too thick, add a bit of water or vegetable broth.
Enjoy your creamy vegetarian tortilla soup, perfect for the colder weather or any time you want a filling and nutritious meal!
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