Easy Vegetarian Tortilla Soup
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!
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.