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Creamy Vegetarian Tortilla Soup Recipe

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★★★★★

4.9 from 138 reviews

This creamy vegetarian tortilla soup is a hearty, flavorful, and nutritious meal perfect for a comforting lunch or dinner. Made with a blend of beans, lentils, vegetables, and spices, it’s slow-cooked to develop rich flavors and finished with creamy cheese for a smooth texture. Topped with crunchy tortilla chips and fresh garnishes, it’s a satisfying and wholesome dish that’s easy to prepare.

Ingredients

Scale

Main Ingredients

  • 1 medium onion, diced
  • 1 teaspoon olive oil or avocado oil
  • 3 1/2 cups vegetable broth
  • 1 jalapeno pepper, diced
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 15 ounces tomato sauce or crushed tomatoes
  • 1 red bell pepper, diced (can substitute with green pepper)
  • 3/4 cup salsa (mild, spicy, or salsa verde)
  • 15 ounces black beans, drained and rinsed
  • 15 ounces red beans, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder or 2 fresh garlic cloves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional; more for spicier soup)
  • 1/2 cup light cream cheese or any creamy cheese (dairy-free options work great)
  • Salt and pepper to taste

Optional Toppings

  • Crushed tortilla chips
  • Sliced avocado
  • Sour cream
  • Sliced or diced jalapeños
  • Chopped red onion
  • Shredded cheddar cheese
  • Fresh cilantro

Instructions

  1. Prep the Vegetables and Beans: Start by dicing the medium onion and red bell pepper. Drain and rinse the canned black beans and red beans thoroughly. Wash the dried red lentils under cold running water to remove any debris, then set aside.
  2. Add Ingredients to Slow Cooker: Place the rinsed red lentils, black beans, red beans, diced bell pepper, and diced onions into the slow cooker. Add 1 teaspoon of olive oil, diced jalapeno, 1 cup corn, 3/4 cup salsa, 15 ounces tomato sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 3 1/2 cups vegetable broth, and season with salt and pepper. Stir well to combine all ingredients evenly.
  3. Cook the Soup: Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours. The soup is ready when the vegetables and lentils are fully cooked and the soup has thickened nicely, with all the flavors melded together.
  4. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the 1/2 cup of light cream cheese until it is fully melted and incorporated, giving the soup a luscious creamy texture.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with your choice of optional toppings such as crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar cheese, and fresh cilantro. Serve warm for a comforting and delicious meal.

Notes

  • You can adjust the spiciness by varying the amount of jalapeño and cayenne pepper according to your preference.
  • For a dairy-free version, use a dairy-free cream cheese or coconut cream as a creamy alternative.
  • The soup thickens as it cooks and with the addition of lentils; add extra vegetable broth if a thinner consistency is preferred.
  • Fresh corn can be substituted with canned or frozen corn without impacting flavor.
  • Leftovers store well in the refrigerator for up to 4 days, and the soup also freezes nicely for up to 3 months.

Keywords: vegetarian tortilla soup, creamy tortilla soup, slow cooker soup, lentil soup, bean soup, easy vegetarian dinner, Mexican soup recipe

Find it online: https://nayabaker.com/creamy-vegetarian-tortilla-soup-recipe/