Looking for cozy and flavorful dinner ideas? This Easy Vegetarian Tortilla Soup is a one-pot wonder you’ll want on repeat! 🌶️🥣 Packed with hearty veggies, beans, and lentils, this satisfying Tortilla Soup Recipe is creamy, comforting, and perfect for chilly nights. Whether you’re using your stovetop, slow cooker, or Instant Pot, this easy tortilla soup recipe will impress. A swirl of cream cheese adds richness, while the spices bring bold flavor. Healthy, hearty, and ready in no time—this vegetarian tortilla soup is the ultimate weeknight dinner win!
Why You’ll Love This Vegetarian Tortilla Soup
The Vegetarian Tortilla Soup is a hearty and delicious dinner idea that combines bold Mexican-inspired flavors with the ease of a one-pot meal. Here’s why this soup will steal your heart:
- Effortless Preparation: Toss ingredients into a slow cooker or Instant Pot for a hands-off Vegetarian Tortilla Soup that’s ready when you are.
- Wholesome and Filling: Loaded with beans, corn, and lentils, this dinner idea is nutritious and satisfying.
- Creamy Comfort: A touch of cream cheese creates a velvety broth that elevates this Vegetarian Tortilla Soup to cozy perfection.
- Customizable: Adjust the spice level or add your favorite toppings to make this dinner idea your own.
- Perfect for Any Season: This versatile Vegetarian Tortilla Soup is a comforting choice for fall, winter, or any busy evening.
Ingredients for Vegetarian Tortilla Soup
Here’s what you’ll need to bring this delicious Vegetarian Tortilla Soup to life. Exact measurements are available in the printable recipe card below.
- Olive oil – or another neutral oil like avocado oil.
- Onion – yellow or white onions work great.
- Bell peppers – red, yellow, or green.
- Jalapeño – optional, for a little heat.
- Vegetable broth – low-sodium preferred.
- Tomato sauce – or crushed/fire-roasted tomatoes.
- Salsa – mild or medium adds a big flavor punch.
- Black beans & red beans – or any beans you like.
- Corn – fresh, canned, or frozen.
- Dried red lentils – adds protein and texture.
- Seasonings – garlic powder, smoked paprika, cumin, cayenne, salt & black pepper.
- Cream cheese – use light or dairy-free if preferred.
Toppings (Optional but Recommended!)
- Crushed tortilla chips or crispy tortilla strips
- Shredded cheddar cheese
- Diced red onion
- Avocado slices
- Fresh cilantro
- Sour cream or Greek yogurt
- Sliced jalapeños
How to Make Vegetarian Tortilla Soup
In the Crockpot (Slow Cooker)
- Prep the veggies: Dice onion and bell peppers, rinse and drain the beans, and rinse lentils well.
- Add ingredients: Toss everything into your slow cooker except the cream cheese.
- Cook: Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours, until the veggies and lentils are tender.
- Add cream cheese: Stir in cream cheese until melted and creamy.
- Serve: Top with crushed tortilla chips, cheese, and your favorite garnishes.
In the Instant Pot
- Sauté: Turn on sauté mode and cook the onion in a bit of oil for 2–3 minutes.
- Pressure cook: Add all other ingredients except the cream cheese. Seal the lid, set valve to sealing, and cook on High Pressure for 15 minutes.
- Natural release: Allow pressure to release naturally.
- Finish: Stir in cream cheese until smooth, then serve with your favorite toppings.
On the Stovetop
- Sauté veggies: In a large soup pot or Dutch oven, sauté onions, bell peppers, and jalapeño in oil until soft.
- Add soup ingredients: Stir in broth, tomato sauce, salsa, beans, corn, lentils, and spices. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 30–35 minutes, until lentils are soft.
- Add cream cheese: Stir in cream cheese and cook for another 5 minutes.
- Garnish & serve: Ladle into bowls and pile on your favorite toppings.
Tips for the Best Vegetarian Tortilla Soup
- Don’t rush the cream cheese: Wait until the end to stir it in so it melts evenly and keeps the soup creamy.
- Make it dairy-free: Use a vegan cream cheese or substitute with canned coconut milk or plant-based cream.
- Customize the spice: Want it spicier? Use hot salsa or more cayenne. For a milder soup, seed or skip the jalapeño entirely.
- Use any beans: Black, red, or pinto – whatever you have works.
What to Serve with Tortilla Soup
This soup is a meal on its own, but you can pair it with:
- Warm cornbread
- A side salad with lime vinaigrette
- Grilled veggie quesadillas
- Avocado toast
FAQs About Vegetarian Tortilla Soup
How do I thicken tortilla soup?
Let it simmer uncovered a bit longer, or add more lentils. You can also mash some beans in the pot to naturally thicken it.
How long does vegetarian tortilla soup last?
Stored in an airtight container, it stays fresh for up to 4 days in the fridge. You can also freeze it for up to 3 months.
How to reheat this soup?
Reheat in the microwave for 60–90 seconds, or on the stovetop over medium heat. Add a splash of broth if it’s too thick.
More Cozy Dinner Ideas
Looking for more hearty soup recipes? Try these next:
- Lentil and Potato Soup
- Slow Cooker Cowboy Casserole
- Creamy Vegetarian Gnocchi Soup
- Vegetarian Tortellini Soup
Conclusion
There you have it – a wholesome, cozy Vegetarian Tortilla Soup that’s perfect for busy nights, lazy weekends, or when you just need a big bowl of comfort. It’s flavorful, nourishing, and endlessly customizable. Add it to your list of must-try dinner ideas – your future self will thank you!
Easy Vegetarian Tortilla Soup
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
- 1 red bell pepper or green peppers, diced
- 3/4 cup salsa use mild or spicy, or salsa verde
- 15 ounces black beans one can, drained & rinsed
- 15 ounces red beans one can, drained & rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder or 2 fresh garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper optional, use more for a spicier soup
- 1/2 cup light cream cheese or any creamy cheese of choice, dairy-free works great too
- Salt and pepper to taste
OPTIONAL TOPPINGS:
- crushed tortilla chips to garnish or sliced avocado, sour cream, sliced or diced jalapeños, chopped red onion, shredded cheddar, fresh cilantro
Instructions
In the Crockpot (Slow Cooker)
- Prep the veggies: Dice onion and bell peppers, rinse and drain the beans, and rinse lentils well.
- Add ingredients: Toss everything into your slow cooker except the cream cheese.
- Cook: Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours, until the veggies and lentils are tender.
- Add cream cheese: Stir in cream cheese until melted and creamy.
- Serve: Top with crushed tortilla chips, cheese, and your favorite garnishes.
In the Instant Pot
- Sauté: Turn on sauté mode and cook the onion in a bit of oil for 2–3 minutes.
- Pressure cook: Add all other ingredients except the cream cheese. Seal the lid, set valve to sealing, and cook on High Pressure for 15 minutes.
- Natural release: Allow pressure to release naturally.
- Finish: Stir in cream cheese until smooth, then serve with your favorite toppings.
On the Stovetop
- Sauté veggies: In a large soup pot or Dutch oven, sauté onions, bell peppers, and jalapeño in oil until soft.
- Add soup ingredients: Stir in broth, tomato sauce, salsa, beans, corn, lentils, and spices. Bring to a boil.
- Simmer: Reduce heat and simmer uncovered for 30–35 minutes, until lentils are soft.
- Add cream cheese: Stir in cream cheese and cook for another 5 minutes.
- Garnish & serve: Ladle into bowls and pile on your favorite toppings.
Notes
- Don’t rush the cream cheese: Wait until the end to stir it in so it melts evenly and keeps the soup creamy.
- Make it dairy-free: Use a vegan cream cheese or substitute with canned coconut milk or plant-based cream.
- Customize the spice: Want it spicier? Use hot salsa or more cayenne. For a milder soup, seed or skip the jalapeño entirely.
- Use any beans: Black, red, or pinto – whatever you have works.
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