Description
Indulge in the warmth of our Creamy Vegetarian Tortilla Soup, a delightful dish perfect for chilly evenings or busy weeknights. This hearty soup combines a variety of fresh vegetables, protein-packed beans, and red lentils, all simmered in a flavorful broth that’s enriched with creamy cheese. In just 15 minutes of prep time, you can whip up this comforting meal that not only satisfies your hunger but also impresses your guests. Customize it to your taste with spices or salsas and enjoy the rich flavors that make this soup a favorite in any household.
Ingredients
Scale
- 1 medium onion (diced)
- 1 jalapeno pepper (diced)
- 1 red bell pepper (diced)
- 3 1/2 cups vegetable broth
- 1 can black beans (15 oz, drained & rinsed)
- 1 can red beans (15 oz, drained & rinsed)
- 3/4 cup dried red lentils
- 1 cup corn (fresh, canned, or frozen)
- 15 oz tomato sauce
- 3/4 cup salsa
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh garlic cloves)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon olive oil (or avocado oil)
- 1/2 cup light cream cheese (or any creamy cheese of choice; dairy-free works great too)
- Salt and pepper (to taste)
- Crushed tortilla chips to garnish
Instructions
- Begin by prepping the vegetables: dice the onion, jalapeno, and red bell pepper.
- Drain and rinse the black and red beans thoroughly.
- Wash the dried red lentils under cold running water.
- Combine all ingredients in a slow cooker and stir well.
- Cook on low for about 6 hours or until lentils are tender.
- Serve hot, garnished with crushed tortilla chips and your choice of toppings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 15mg