Crockpot Vegetarian Tortilla Soup is the perfect dish for a cozy evening. Imagine coming home to a delicious, comforting bowl of soup after a long day, filled with vibrant flavors and hearty ingredients. With the convenience of a slow cooker, you can enjoy a satisfying meal without spending hours in the kitchen. This recipe is an easy and nutritious option, packed with vegetables, beans, and lentils for a wholesome, filling experience. Let’s dive into this incredible recipe and learn how to make it from scratch!
Why You’ll Love This Recipe
This Vegetarian Tortilla Soup recipe is not just tasty but also simple to prepare. It requires minimal effort, and you’ll only need a few ingredients to make a pot of comforting soup. Whether you’re a vegetarian or just looking for a meatless meal, this recipe will quickly become a staple in your household. It’s versatile, allowing you to tweak the ingredients based on what you have at home.
Here’s what you can expect:
Deliciously creamy with the addition of cream cheese.
Full of flavor from fresh vegetables, beans, and a blend of spices.
Super easy to prepare with the help of your slow cooker or Instant Pot.
Healthy and filling, perfect for a light dinner or lunch.
Now, let’s explore the ingredients and preparation steps to make this delicious vegetarian tortilla soup.
Ingredients You Will Need
Before you start, gather all the ingredients below. Don’t worry if you don’t have every single item—this recipe is very flexible!
Medium Onion: A great base for any soup, providing natural sweetness when sautéed. You can use yellow or white onions.
Olive Oil: A light, healthy oil for sautéing the onions and peppers. Feel free to use avocado oil or any neutral oil you prefer.
Bell Peppers: Choose red, yellow, or green peppers based on your preference. These add sweetness and color to your soup.
Jalapeño Pepper: Adds a mild to medium heat. You can skip this if you’re serving kids or prefer a milder soup.
Vegetable Broth: A crucial base for the soup, giving it a rich, savory flavor. You can substitute it with chicken broth if you’re not strictly vegetarian.
Tomato Sauce or Crushed Tomatoes: These form the soup’s base and add depth. For extra flavor, consider using fire-roasted tomatoes.
Mild or Medium Salsa: Provides a burst of flavor. If you like heat, use a spicier salsa or opt for salsa verde.
Beans: Black beans, red beans, or pinto beans all work well. Beans provide protein and make the soup heartier.
Corn: Fresh, canned, or frozen. Corn adds sweetness and texture to the soup.
Red Lentils: These lentils cook quickly and add fiber, making the soup thicker and more filling.
Spices: Smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper. These spices create a depth of flavor that makes the soup so comforting.
Cream Cheese: This is the key ingredient that gives the soup its rich, creamy texture. You can use regular or dairy-free cream cheese.
Optional Toppings: Get creative with your toppings! Tortilla chips, shredded cheese, sliced jalapeños, chopped onions, diced avocado, cilantro, and sour cream are all great choices.
How to Make Crockpot Vegetarian Tortilla Soup
Making this soup in a crockpot couldn’t be easier. Here’s a step-by-step guide to ensure you get it just right every time.
Step 1: Prepare Your Ingredients
Dice the vegetables: Start by chopping the onion, bell pepper, and jalapeño (if using). This helps the soup cook evenly and ensures you have tender veggies in every bite.
Rinse and drain the beans: Make sure to rinse your canned beans under cold water to remove excess sodium and any canning liquid.
Wash the lentils: Red lentils should be washed thoroughly under running water. This step ensures no dust or dirt remains from packaging.
Measure the broth: Have your vegetable broth ready. This will be the base of your soup.
Step 2: Add Ingredients to the Crockpot
In your slow cooker, add the chopped onion, bell peppers, and jalapeño (if using). Follow up with the drained beans, lentils, corn, tomato sauce, salsa, and spices. Finally, pour in the vegetable broth and stir everything to combine.
Pro Tip: If you want to add more flavor, use a combination of mild and spicy salsa or fire-roasted tomatoes.
Step 3: Cook the Soup
Set your slow cooker: Cover the crockpot and cook on HIGH for 4-6 hours or LOW for 7-8 hours. The soup will be ready when the lentils are tender, and the vegetables are cooked through. The consistency should be thick and hearty, making it perfect for dipping tortilla chips!
Step 4: Add the Cream Cheese
Once the soup is done cooking, remove the lid and add the cream cheese. Stir well until the cream cheese melts into the soup, creating a smooth, creamy texture.
Step 5: Serve and Enjoy
Pour the soup into bowls and add your favorite toppings. Crumbled tortilla chips, shredded cheese, fresh cilantro, and a dollop of sour cream are all excellent choices. Serve the soup warm and enjoy!
How to Make Vegetarian Tortilla Soup in an Instant Pot
If you’re short on time and need to make this soup in a hurry, an Instant Pot is the perfect solution. Here’s how to make it:
Step 1: Sauté the Vegetables
Turn your Instant Pot to the Sauté setting and add the olive oil. Sauté the diced onion and bell pepper for 2-3 minutes until they begin to soften and become fragrant.
Step 2: Add the Rest of the Ingredients
Add all the remaining ingredients—beans, corn, lentils, tomato sauce, salsa, spices, and broth—into the Instant Pot. Stir everything together.
Step 3: Cook the Soup
Lock the lid in place, ensuring the vent is in the Sealing position. Set the Instant Pot to cook on high pressure for 15 minutes. Once the cooking time is up, allow the pressure to release naturally for about 10 minutes before opening the lid.
Step 4: Add the Cream Cheese
Stir in the cream cheese, mixing well to create a creamy texture.
Step 5: Serve
Ladle the soup into bowls and top with your favorite garnishes.
How to Make Tortilla Soup on the Stovetop
If you prefer cooking the soup on the stovetop, this method will work just as well.
Step 1: Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-4 minutes, or until translucent. Add the bell peppers and jalapeño, cooking for another 2 minutes.
Step 2: Add the Remaining Ingredients
Pour in the vegetable broth, followed by the tomato sauce, salsa, beans, corn, lentils, and spices. Stir to combine all the ingredients.
Step 3: Simmer the Soup
Bring the soup to a simmer and lower the heat. Let it cook for 30-35 minutes, stirring occasionally. The lentils should be tender, and the soup should have thickened to your liking.
Step 4: Add the Cream Cheese
Stir in the cream cheese and cook for another 5 minutes until it fully melts into the soup.
Step 5: Serve
Once the soup is done, serve it with your favorite toppings.
Tips for the Perfect Crockpot Vegetarian Tortilla Soup
Adjust the spice: If you want a spicier soup, add extra cayenne pepper or use a hot salsa. If you’re making it for kids or prefer a milder flavor, omit the jalapeños and cayenne pepper altogether.
Use fresh or frozen corn: If you have fresh corn, feel free to cut it off the cob and add it to the soup. Frozen corn is also a great option if you want to keep it simple.
Creamy alternatives: If you prefer a vegan version, you can swap out the cream cheese for a dairy-free alternative, such as coconut milk or cashew cream.
How to Store and Reheat Your Tortilla Soup
When making a large batch of soup, you’ll want to know how to store and reheat it properly to maintain its deliciousness. Here’s what you need to know:
Storing Leftovers
In the fridge: Allow the soup to cool to room temperature before transferring it into an airtight container. It will keep in the refrigerator for up to 4 days. Just make sure it’s properly sealed to prevent it from absorbing other odors in your fridge.
In the freezer: You can freeze this soup for up to 3 months. Make sure to place the soup in a freezer-safe container, leaving some space for expansion. When reheating, you may need to add a little extra broth to loosen it up.
Reheating Tips
Microwave: For quick reheating, place your soup in a microwave-safe bowl and heat for about 1-2 minutes or until it’s hot all the way through. If the soup has thickened too much, add a small amount of water or broth to reach your desired consistency.
Stovetop: To reheat on the stovetop, pour the soup into a pot and heat over medium heat, stirring occasionally. If the soup is too thick, add a little vegetable broth or water and stir to combine.
Variations and Substitutions
This recipe is highly adaptable! If you’re missing an ingredient or want to switch things up, here are some great substitutions and variations you can try:
Bean Options
Chickpeas: If you’re not a fan of black beans, chickpeas can be an excellent alternative. They provide a nice texture and are packed with protein.
Kidney Beans: These beans are a great addition if you want a more hearty soup.
Non-Vegetarian Option
Add Chicken: If you’re not vegetarian, you can easily make this a non-vegetarian version by adding shredded rotisserie chicken. For a more substantial meal, toss in cooked chicken breasts or thighs while the soup cooks.
Spice Level Adjustments
Add More Spice: For those who like it hot, increase the amount of jalapeño, cayenne pepper, or use spicy salsa.
Reduce the Spice: If you’re making this for kids or prefer a milder flavor, leave out the jalapeños, cayenne, and use a mild salsa.
Dairy-Free Version
If you’re dairy-free, you can use coconut milk or cashew cream in place of cream cheese. These alternatives will still give the soup a creamy texture without the dairy.
Vegetarian Protein
Tofu: Add cubed tofu for a plant-based protein boost. It soaks up the soup’s flavors while maintaining a soft, creamy texture.
FAQs On Crockpot Vegetarian Tortilla Soup
What is the secret ingredient in chicken tortilla soup?
The secret ingredient in chicken tortilla soup is typically tortilla strips or crushed tortilla chips. These add an authentic texture and flavor that enhances the overall richness of the soup. Additionally, some variations use fire-roasted tomatoes or smoked paprika to deepen the flavor and give it a smoky, savory kick. In vegetarian versions, you can substitute with cornmeal or masa harina, which thickens the soup while providing a unique taste.
What’s the difference between taco soup and tortilla soup?
Taco soup and tortilla soup are both hearty, Mexican-inspired soups, but they differ in several ways:
Taco Soup: Typically made with ground meat (like beef or chicken), beans, corn, and a variety of seasonings such as taco seasoning. It’s thicker, almost stew-like, and sometimes topped with tortilla chips.
Tortilla Soup: Focuses more on vegetables, beans, and lentils with a lighter broth base. It’s usually topped with crispy tortilla strips, and the flavors are enhanced with tomatoes, onions, and chili peppers. Tortilla soup is known for its smooth, slightly creamy texture, thanks to the addition of cream cheese or other dairy alternatives.
What gives tortilla soup its flavor?
The distinct flavor of tortilla soup comes from a blend of spices and aromatics, including cumin, smoked paprika, garlic, and chili peppers. The vegetable broth or tomato base infuses the soup with a savory richness, while the tortilla strips provide a subtle corn flavor. Salsa (either mild or spicy) and lime juice brighten the soup, giving it a perfect balance of heat and acidity. Cream cheese or a dairy-free alternative adds creaminess to round out the flavor profile.
How to make vegetable soup in a slow cooker?
Making vegetable soup in a slow cooker is easy and incredibly satisfying. Here’s a basic method to follow:
Prepare the vegetables: Chop your choice of vegetables, such as carrots, celery, onions, potatoes, and tomatoes. Add any beans or lentils for protein.
Add broth: Pour in vegetable broth (or chicken broth, if not vegetarian) to cover the veggies.
Season: Add your favorite seasonings such as garlic, thyme, rosemary, salt, and pepper. A splash of vinegar or lemon juice can brighten the flavor.
Cook: Set the slow cooker on low for 6-8 hours or high for 3-4 hours, until all the vegetables are tender.
Finish: Stir in leafy greens, such as spinach or kale, for the last 30 minutes. Optionally, you can blend part of the soup for a creamier texture.
What is the secret ingredient to the secret soup?
The “secret ingredient” to any soup, including tortilla soup, is often a unique flavor enhancer that makes the dish stand out. For tortilla soup, the secret ingredient can be smoked paprika, fire-roasted tomatoes, or even a splash of lime juice right before serving. These ingredients elevate the overall taste and provide an unexpected depth of flavor. Some people even swear by a bit of cinnamon to add warmth and complexity to the soup’s flavor. The combination of textures from the tortilla strips or cornmeal adds another level of satisfaction.
Crockpot Vegetarian Tortilla Soup Recipe Card
Ingredients:
1 medium onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced (optional)
3/4 cup dried red lentils, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) red beans, drained and rinsed
1 cup corn (fresh, frozen, or canned)
3 1/2 cups vegetable broth
15 oz tomato sauce
3/4 cup mild or medium salsa
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1 teaspoon olive oil (or any neutral oil)
1/2 cup cream cheese (or dairy-free cream cheese)
Salt and pepper to taste
Optional toppings:
Crushed tortilla chips
Shredded cheddar cheese
Sliced avocado
Fresh cilantro
Sour cream or Greek yogurt
Sliced or diced jalapeños
Chopped red onion
Instructions:
Prep the vegetables: Dice the onion, bell pepper, and jalapeño (if using). Rinse and drain the beans. Rinse the red lentils thoroughly.
Combine in the slow cooker: In your slow cooker, add the onion, bell pepper, jalapeño, beans, lentils, corn, tomato sauce, salsa, vegetable broth, and spices (smoked paprika, garlic powder, cumin, cayenne pepper, salt, and pepper). Stir to combine.
Cook: Cover the slow cooker and cook on HIGH for 4-6 hours or LOW for 7-8 hours, until the lentils are tender and the soup has thickened.
Add the cream cheese: Once the soup is done cooking, add the cream cheese and stir until fully melted and the soup is creamy.
Serve: Ladle the soup into bowls, and top with optional toppings like tortilla chips, shredded cheese, avocado, and cilantro. Serve warm.
Notes:
Adjust spice levels: Omit the jalapeño and cayenne pepper if you prefer a milder soup.
Beans: Feel free to use any beans of your choice (pinto, kidney, etc.).
Vegan version: Use dairy-free cream cheese or cashew cream to keep it vegan.
Make it spicier: For a spicier soup, add more cayenne pepper or use a hot salsa.
Nutritional Facts (per serving):
Calories: 375 kcal
Carbohydrates: 63g
Protein: 22g
Fat: 5g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Cholesterol: 11mg
Sodium: 1022mg
Potassium: 1177mg
Fiber: 21g
Sugar: 9g
Vitamin A: 1523 IU
Vitamin C: 38mg
Calcium: 99mg
Iron: 6mg
