Tortilla Soup Recipe

Introduction

Tortilla soup is a hearty and flavorful dish packed with beans, lentils, and fresh vegetables. This easy slow-cooker recipe combines smoky spices and creamy cheese for a comforting meal perfect for any day of the week.

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 (or green peppers)
• 3/4 cup salsa (mild, spicy, or salsa verde)
• 15 ounces black beans (one can, drained and rinsed)
• 15 ounces red beans (one can, 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)
• 1/2 cup light cream cheese (or any creamy cheese, dairy-free works great too)
• Salt and pepper, to taste
• Crushed tortilla chips to garnish

Instructions

1. Step 1: Dice the onion and red bell pepper. Drain and rinse the black and red beans. Thoroughly wash the dried red lentils under cold running water and set aside.
2. Step 2: In a slow cooker, combine the rinsed lentils, beans, diced bell pepper, and onion. Add olive oil, diced jalapeno, corn, salsa, tomato sauce, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper. Stir everything to mix well.
3. Step 3: Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours, until the lentils and vegetables are tender and the soup has thickened.
4. Step 4: Once cooked, remove the lid and stir in the cream cheese until fully incorporated for a creamy texture.
5. Step 5: Serve the soup warm in bowls and garnish with crushed tortilla chips for a delightful crunch.

Tips & Variations

• Substitute cream cheese with Greek yogurt or dairy-free cream cheese for a lighter or vegan option.
• Add chopped fresh cilantro or a squeeze of lime juice just before serving to brighten the flavors.
• Adjust the cayenne pepper to control the soup’s heat level, or omit it entirely for a milder version.
• For a thicker soup, use less vegetable broth; for a thinner soup, add more broth or water as needed.

Storage

Store leftover tortilla soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup on the stovetop instead of a slow cooker?

Yes. Combine all ingredients except the cream cheese in a large pot. Bring to a boil, then simmer for about 45 minutes until lentils and vegetables are tender. Stir in cream cheese before serving.

Can I use fresh tomatoes instead of tomato sauce?

Fresh tomatoes can be used but will alter the texture. If substituting, cook the tomatoes down first to make a thicker base, or blend them into a sauce consistency before adding to the soup.

Tortilla Soup Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This hearty and flavorful Tortilla Soup is a comforting blend of tender lentils, beans, fresh vegetables, and vibrant spices simmered to perfection in a slow cooker. Garnished with crunchy crushed tortilla chips and creamy cheese, it’s a delicious vegetarian soup ideal for a cozy meal.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 4-6 hours (High) or 7-8 hours (Low) in slow cooker
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Beans

• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1 cup corn (fresh, canned, or frozen)
• 15 ounces black beans, drained and rinsed
• 15 ounces red beans, drained and rinsed

Pantry and Spices

• 3/4 cup dried red lentils, rinsed
• 3 1/2 cups vegetable broth
• 15 ounces tomato sauce or crushed tomatoes
• 3/4 cup salsa (mild, spicy, or salsa verde)
• 1 teaspoon olive oil or avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder or 2 fresh garlic cloves
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste

Dairy and Garnish

• 1/2 cup light cream cheese or any creamy cheese of choice (dairy-free options work)
• Crushed tortilla chips for garnish

Instructions

1. Prepare Vegetables and Beans: Dice the medium onion and red bell pepper. Drain and rinse the black beans and red beans thoroughly. Rinse the dried red lentils under cold running water and set aside.
2. Combine Ingredients in Slow Cooker: Add the rinsed lentils, beans, diced bell pepper, diced onion, and jalapeno pepper to the slow cooker. Pour in the vegetable broth, tomato sauce, and salsa. Add the corn, olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, and season with salt and pepper. Toss gently to combine all ingredients evenly.
3. Cook the Soup: Cover the slow cooker with the lid. Cook on HIGH for 4-6 hours or on LOW for 7-8 hours, until the vegetables and lentils are tender and the soup has thickened to your liking.
4. Add Cream Cheese: Once cooking is complete, remove the lid and stir in the light cream cheese until melted and fully incorporated, adding creaminess to the soup.
5. Serve and Garnish: Ladle the soup into serving bowls and garnish with crushed tortilla chips for added texture and flavor. Serve warm and enjoy your comforting bowl of tortilla soup.

Notes

• You can use any creamy cheese you prefer, including dairy-free alternatives, for a vegan twist.
• Adjust the cayenne pepper amount or omit it entirely depending on your spice tolerance.
• Fresh or frozen corn can be used interchangeably, and canned corn should be drained.
• This soup can also be made on the stovetop by simmering all ingredients over medium heat for about 45 minutes until lentils are tender.
• For added protein, consider topping with avocado slices or shredded cheese if not vegan.

Keywords: Tortilla soup, vegetarian soup, slow cooker soup, lentil soup, Mexican soup, healthy soup, easy dinner, gluten free soup