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Creamy Vegetarian Tortilla Soup (Easy & Hearty) Recipe

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4 from 7 reviews

This Creamy Vegetarian Tortilla Soup is an easy, hearty, and nutritious meal perfect for any day. Slow-cooked to perfection, it features a flavorful blend of beans, lentils, fresh vegetables, spices, and a touch of creamy cheese, garnished with crunchy tortilla chips for added texture. Ideal for a comforting vegetarian dinner that's packed with protein and fiber.

Ingredients

Vegetables and Vegetables Prep

  • 1 medium onion, diced
  • 1 red bell pepper, diced (or green peppers)
  • 1 jalapeno pepper, diced
  • 1 cup corn (fresh, canned, or frozen)

Legumes and Beans

  • 3/4 cup dried red lentils
  • 15 ounces black beans (one can, drained & rinsed)
  • 15 ounces red beans (one can, drained & rinsed)

Liquids and Sauces

  • 3 1/2 cups vegetable broth
  • 15 ounces tomato sauce (or crushed tomatoes)
  • 3/4 cup salsa (mild, spicy, or salsa verde)

Spices and Seasonings

  • 1 teaspoon olive oil (or avocado oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder (or 2 fresh garlic cloves)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste

Dairy

  • 1/2 cup light cream cheese (or any creamy/dairy-free cheese of choice)

Garnish

  • Crushed tortilla chips

Instructions

  1. Prep the Vegetables: Dice the medium onion and red bell pepper as prepared. This lays the groundwork for the flavorful base of the soup.
  2. Drain and Rinse Beans: Thoroughly drain and rinse the canned black beans and red beans to reduce sodium and remove canning liquids.
  3. Prepare Lentils: Rinse the dried red lentils under cold running water until the water runs clear to clean off any residues.
  4. Combine Ingredients in Slow Cooker: Into the slow cooker, add the rinsed lentils and beans along with the diced bell pepper, onion, and jalapeno. Pour in the olive oil, corn, salsa, tomato sauce, vegetable broth, and all spices including smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper. Mix everything thoroughly to combine the flavors evenly.
  5. Cook the Soup: Cover the slow cooker and cook on HIGH for 4 to 6 hours or LOW for 7 to 8 hours, allowing the vegetables and lentils to soften and the flavors to develop fully.
  6. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese to add creaminess and richness to the soup.
  7. Serve: Ladle the soup into bowls and garnish with crushed tortilla chips for a crunchy texture boost. Serve warm and enjoy a hearty meal.

Notes

  • You can substitute the light cream cheese with a dairy-free alternative to make this recipe vegan-friendly.
  • If you prefer a spicier soup, increase the amount of jalapeno and cayenne pepper.
  • Leftover soup keeps well in the refrigerator for up to 4 days and freezes wonderfully for up to 3 months.
  • Use fresh or frozen corn depending on availability; canned is fine but drain excess liquid first.
  • Adjust salt according to taste and based on the saltiness of your broth and canned beans.

Find it online: https://recipeplenty.com/creamy-vegetarian-tortilla-soup-easy-and-hearty-recipe/