I love this recipe because it delivers the cozy comfort of a creamy soup with the vibrant flavors of classic tortilla soup — all without meat. The slow cooker does most of the work, leaving me free to go about my day while it simmers to perfection. The combination of lentils and beans gives it a hearty texture and plenty of protein, while the jalapeño, salsa, and spices add a delicious kick. Plus, the optional toppings make it fun to customize every bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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, or crushed tomatoes 1 red bell pepper, or green pepper, 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 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, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar, or fresh cilantro
Directions
I start by dicing the onion and bell pepper, then rinsing and draining the beans. I also rinse the red lentils thoroughly under cold running water.
Into the slow cooker, I add the lentils, beans, bell pepper, onion, jalapeño, corn, salsa, tomato sauce, olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, and a pinch of salt and pepper. I give everything a good stir to combine.
I cover and cook on HIGH for 4–6 hours or on LOW for 7–8 hours, until the vegetables and lentils are tender and the soup has thickened.
Once done, I stir in the light cream cheese until it’s fully melted and the soup becomes creamy.
I ladle the soup into bowls and top each serving with my favorite garnishes like crushed tortilla chips, avocado slices, or fresh cilantro.
Servings and Timing
This recipe makes about 6 servings, with each bowl being roughly 2 cups. It takes about 15 minutes to prepare and 6 hours to cook, for a total time of around 6 hours and 15 minutes.
Variations
I sometimes swap the lentils for chickpeas or add extra vegetables like zucchini or spinach for added nutrition. When I want a smoky flavor, I add a few drops of liquid smoke or an extra pinch of smoked paprika. To make it vegan, I simply use dairy-free cream cheese. For a thicker consistency, I blend a portion of the soup before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup on the stovetop over medium heat, adding a splash of broth if it thickens too much. It also freezes beautifully — I portion it into containers and freeze for up to 2 months. When ready to eat, I thaw it overnight in the fridge and reheat until hot and creamy.
FAQs
Can I make this soup on the stovetop instead of a slow cooker?
Yes, I can simmer everything in a large pot for about 45–60 minutes, or until the lentils are tender.
Can I make this soup vegan?
Absolutely. I use dairy-free cream cheese or coconut cream for a vegan-friendly version.
What type of salsa works best?
I usually use medium salsa for a balanced flavor, but salsa verde adds a nice tangy twist.
Can I use canned lentils instead of dried?
Yes, but I reduce the cooking time and add them in the last hour so they don’t get mushy.
How can I make it spicier?
I simply add more cayenne pepper or an extra diced jalapeño for more heat.
Can I add other vegetables?
Yes, bell peppers, zucchini, carrots, or even sweet potatoes work great in this soup.
What kind of beans can I use?
I like the mix of black and red beans, but pinto or kidney beans are great alternatives.
Can I freeze this soup?
Yes, it freezes well for up to 2 months. I just thaw and reheat before serving.
How can I make it thicker?
I blend about one cup of the soup and stir it back in, or let it simmer uncovered for a few extra minutes.
What should I serve with this soup?
I love serving it with warm tortillas, cornbread, or a simple side salad.
Conclusion
I love making this Creamy Vegetarian Tortilla Soup because it’s hearty, healthy, and full of flavor. The mix of lentils, beans, and creamy cheese gives it the perfect balance of texture and richness. It’s easy to make, customizable, and ideal for meal prep or a cozy family dinner. Each spoonful is comforting and satisfying — a bowl of pure warmth that never disappoints.
This Creamy Vegetarian Tortilla Soup is a hearty, comforting, and protein-packed slow cooker meal filled with lentils, beans, corn, peppers, and creamy cheese. It’s flavorful, nourishing, and completely meat-free, making it a perfect easy dinner for busy days or cozy nights in.
Total Time:6 hours 15 minutes
Yield:6 servings
Ingredients
1 medium onion, diced
1 teaspoon olive oil or avocado oil
3½ cups vegetable broth
1 jalapeño pepper, diced
1 cup corn (fresh, canned, or frozen)
¾ cup dried red lentils, rinsed
15 oz tomato sauce or crushed tomatoes
1 red or green bell pepper, diced
¾ cup salsa (mild, medium, or salsa verde)
15 oz black beans, drained and rinsed
15 oz red beans, drained and rinsed
1 teaspoon smoked paprika
1 teaspoon garlic powder or 2 garlic cloves, minced
½ teaspoon cumin
¼ teaspoon cayenne pepper (optional)
½ cup light cream cheese or dairy-free cream cheese
Salt and pepper, to taste
Optional Toppings: Crushed tortilla chips, sliced avocado, sour cream, diced jalapeños, chopped red onion, shredded cheddar, or fresh cilantro
Instructions
Dice the onion and bell pepper, and rinse and drain the beans and lentils.
Add lentils, beans, bell pepper, onion, jalapeño, corn, salsa, tomato sauce, olive oil, smoked paprika, garlic powder, cumin, cayenne pepper, vegetable broth, salt, and pepper to the slow cooker. Stir well to combine.
Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours, until lentils and vegetables are tender and soup is thickened.
Stir in the light cream cheese until fully melted and the soup becomes creamy.
Ladle into bowls and garnish with desired toppings such as tortilla chips, avocado, or cilantro.
Notes
Make vegan by using dairy-free cream cheese or coconut cream.
For extra smokiness, add a drop of liquid smoke or extra smoked paprika.
Blend part of the soup for a thicker consistency.
Add other veggies like zucchini, spinach, or sweet potatoes for variety.
Freezes well for up to 2 months — perfect for meal prep.
