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–+ servings
Crockpot Vegetarian Tortilla

Warm and Hearty Crockpot Vegetarian Tortilla Delight

This Crockpot Vegetarian Tortilla Soup is a comforting and nutritious dish perfect for busy weeknights, combining smoky flavors, lentils, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Substitute vegetable oil if desired.
  • 1 medium Onion Diced, shallots are a milder alternative.
  • 1 medium Red Bell Pepper Consider green bell pepper for a slightly bitter flavor.
  • 1 small Diced Jalapeno Adjust to taste or omit for a milder version.
  • 1 can Black Beans Drained and rinsed.
  • 1 can Red Beans Drained and rinsed.
  • 1 cup Corn Canned or frozen for convenience.
  • 2 cups Salsa Replace with diced tomatoes and seasonings if preferred.
  • 1 cup Tomato Sauce Crushed tomatoes work well for more texture.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for less smokiness.
  • 1 teaspoon Garlic Powder Fresh garlic can be added for more aroma.
  • 1 teaspoon Ground Cumin Coriander can be used as an alternative.
  • 1/4 teaspoon Cayenne Pepper Optional for extra heat.
  • 4 cups Vegetable Broth Chicken broth or water can be substitutes.
  • to taste Salt
  • to taste Pepper
  • 4 ounces Cream Cheese Dairy-free cream cheese for vegan option.
For Garnishing
  • 1 cup Tortilla Chips Crushed corn chips or croutons can work as alternatives.
  • Fresh Garnishes (Cilantro, Avocado, Cheese, Sour Cream) Optional based on dietary choices.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by dicing one onion and one red bell pepper. Dice the jalapeno to your heat level preference. Drain and rinse black beans and red beans.
  2. In your crockpot, pour in olive oil. Add diced onion, bell pepper, jalapeno, and corn. Stir in salsa and tomato sauce, followed by spices. Mix everything together.
  3. Pour in vegetable broth and gently fold in black and red beans. Ensure that each ingredient is submerged in the liquid.
  4. Cover and set your cooker to HIGH for 4-6 hours or LOW for 7-8 hours.
  5. After cooking, add cream cheese and stir until melted and blended.
  6. Serve the soup in bowls topped with tortilla chips and fresh garnishes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 60mgCalcium: 8mgIron: 15mg

Notes

Adjust spice levels as desired and rinse your beans for better texture. Use gluten-free ingredients if necessary.

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