Warm, tangy, and loaded with beans and corn — this vegan tortilla soup simmers all day in the crockpot so you come home to pure comfort. Add crushed tortilla chips, sliced avocado, and a squeeze of lime and you’ve got dinner that actually looks like you tried. 😉
I make this recipe when I want a set-it-and-forget-it meal that still tastes like I spent hours in the kitchen. Does that sound lazy? Maybe. Does that taste amazing? Absolutely. Let me walk you through everything — equipment, exact ingredients, step-by-step crockpot directions for 6 servings, estimated calories, storage tips, and my favorite topping combos.
Quick Recipe Info (the essentials)
- Servings: 6 (about 2 cups per person)
- Prep: 15 minutes
- Cook: 6 hours (LOW on crockpot) — or 4–6 hours on HIGH
- Total: 6 hours 15 minutes (mostly hands-off)
- Estimated calories per serving: ~375 kcal (approximate)
Equipment you’ll need
- Crock Pot / slow cooker (4–6 quart works best) — must-have.
- Chef’s knife and cutting board for veggies.
- Measuring cups & spoons.
- Can opener.
- Ladle and serve bowls.
- Optional: immersion blender if you want a slightly creamier texture.
Bold note: You don’t need fancy gear. The crockpot does the heavy lifting.
Ingredients (100% vegan — make sure your cream cheese is dairy-free)
- 1 medium onion, diced
- 1 teaspoon olive oil (or avocado oil)
- 3 1/2 cups vegetable broth
- 1 jalapeño pepper, diced (remove seeds to calm heat)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils, rinsed
- 15 oz tomato sauce (or crushed tomatoes)
- 1 red bell pepper, diced
- 3/4 cup salsa (mild, spicy, or salsa verde — your call)
- 15 oz black beans, drained & rinsed
- 15 oz red beans, drained & rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional; add more for extra heat)
- 1/2 cup light cream cheese (use dairy-free/vegan cream cheese)
- Salt & black pepper, to taste
Garnish ideas: crushed tortilla chips, sliced avocado, vegan sour cream, sliced jalapeños, chopped red onion, shredded vegan cheddar, fresh cilantro, lime wedges.
Step-by-step Crockpot Instructions for Vegan Tortilla Soup Recipe (easy peasy)
- Prep the veggies. Dice the onion and red bell pepper, and mince the jalapeño. Rinse beans and lentils. This literally takes 10–15 minutes.
- Load the crockpot. Add rinsed lentils, black and red beans, chopped bell pepper, diced onion, jalapeño, corn, salsa, tomato sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp cayenne (if using), 3 1/2 cups vegetable broth, 1 tsp olive oil, and salt & pepper. Give it a gentle stir.
- Cook. Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours. The soup should thicken and the lentils should be soft.
- Finish with creaminess. Turn off the crockpot and stir in 1/2 cup dairy-free light cream cheese until smooth. This adds body without dairy. If you want a creamier texture, blitz about a cup of soup with an immersion blender and stir back in.
- Serve. Ladle into bowls and top with crushed tortilla chips, avocado slices, cilantro, and a squeeze of lime. Eat immediately.
Pro tip: Don’t add the vegan cream cheese until the very end. It melts best over warm soup and keeps the texture silky.
Notes & recipe tips (for better results)
- Lentils thicken the soup naturally. If you prefer a thinner soup, add extra broth during the last 30 minutes.
- Flavor hack: Stir in a splash of lime juice right before serving to brighten the whole pot.
- Spice control: Skip the jalapeño and cayenne if kids will eat this; they’ll still love it. Want intense heat? Add an extra chipotle in adobo or a teaspoon of chili powder.
- Bean swap: Use pinto, kidney, or chickpeas if you want variety — this recipe forgives substitutions.
- Oil choice: Use avocado oil for a little neutral flavor and higher smoke point.
Storage & reheating
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth to loosen if it thickens.
FYI: The flavors often deepen after a day, so leftovers taste even better.
Serving suggestions & topping combos
- Classic: crushed tortilla chips, avocado, cilantro, lime.
- Cheesy vibe: shredded vegan cheddar + green onions.
- Crunchy: toasted pepitas (pumpkin seeds).
- Hearty: serve with warm corn tortillas or a side of Mexican rice.
Want a restaurant vibe at home? Crisp corn tortilla strips in a skillet with a little oil and salt, then top right before serving.
Nutrition (approximate per serving — 1 bowl ≈ 2 cups)
- Calories: ~375 kcal
- Carbohydrates: ~63 g
- Protein: ~22 g
- Fat: ~5 g
- Fiber: ~21 g
- Sodium: varies by broth & salsa (roughly ~1022 mg in a typical batch)
- Cholesterol: 0 mg (100% vegan)
- Vitamins & minerals: Good source of vitamin A, vitamin C, iron, and potassium
Note: These values remain estimates. Use your preferred nutrition calculator if you need precise numbers for tracking.
You may also like Next recipe
Vegan Cabbage Rolls With Lentils and Rice — Crockpot Recipe
Common FAQs (because you’ll ask)
Q: Can I make this on the stovetop?
Yes — simmer everything in a large pot for about 30–40 minutes until the lentils are soft. Add cream cheese at the end.
Q: Can I omit the lentils?
You can, but lentils add body and protein. Substitute cooked quinoa or rice if you want a different texture.
Q: Is this kid-friendly?
Absolutely. Remove the jalapeño and skip cayenne for a milder version.
Q: How do I keep the soup from getting too salty?
Use low-sodium broth and taste before adding salt. Salsa brands vary widely in sodium.
Why this recipe works (my two cents)
This crockpot tortilla soup hits three important boxes: ease, flavor, and comfort. The beans and lentils create a satisfying texture and protein punch. The tomato, corn, and spices deliver classic tortilla-soup vibes. And the crockpot gives you dinner with minimal fuss. IMO, this recipe ranks among the top set-it-and-forget-it meals for busy weeks and small gatherings.
Also, this version stays 100% vegan without feeling like it sacrifices richness. The dairy-free cream cheese adds a creamy mouthfeel that makes the soup feel indulgent, not thin.
Still Hungry, Try It Next recipe:-
Vegan Slow Cooker Minestrone Soup (Crockpot Recipe)
Vegan Crockpot Enchilada Casserole (Crockpot Recipe)
Vegan Slow Cooker Broccoli Cheese Soup (Crockpot Recipe)
Variations to try (because variety keeps life interesting)
- Smoky chipotle twist: Add 1–2 chopped chipotle peppers in adobo for a smoky heat.
- Green chile version: Swap tomato sauce for salsa verde and use green chiles.
- Chunky veggie: Add diced sweet potato or butternut squash at the start for fall vibes.
- Protein boost: Stir in cubed, baked tofu or tempeh at the end.
Final thoughts
If you want hearty, 100% vegan comfort that practically cooks itself, this Vegan Tortilla Soup — Crockpot Recipe deserves a spot in your meal rotation. It fills bowls, freezes well, and gets rave reviews from picky eaters. Ready to try it tonight? Grab your crockpot, dice that onion, and let the slow cooker work its magic. When you top it with crispy tortilla strips and creamy avocado, you’ll feel like you earned a chef’s hat — no sweat required.
Vegan Tortilla Soup Recipe
Ingredients
Equipment
Method
- Prep the veggies. Dice the onion and red bell pepper, and mince the jalapeño. Rinse beans and lentils. This literally takes 10–15 minutes.
- Load the crockpot. Add rinsed lentils, black and red beans, chopped bell pepper, diced onion, jalapeño, corn, salsa, tomato sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp cayenne (if using), 3 1/2 cups vegetable broth, 1 tsp olive oil, and salt & pepper. Give it a gentle stir.
- Cook. Cover and cook on HIGH for 4–6 hours or LOW for 7–8 hours. The soup should thicken and the lentils should be soft.
- Finish with creaminess. Turn off the crockpot and stir in 1/2 cup dairy-free light cream cheese until smooth. This adds body without dairy. If you want a creamier texture, blitz about a cup of soup with an immersion blender and stir back in.
- Serve. Ladle into bowls and top with crushed tortilla chips, avocado slices, cilantro, and a squeeze of lime. Eat immediately.
- Pro tip: Don’t add the vegan cream cheese until the very end. It melts best over warm soup and keeps the texture silky.
Notes
Notes & recipe tips (for better results)
- Lentils thicken the soup naturally. If you prefer a thinner soup, add extra broth during the last 30 minutes.
- Flavor hack: Stir in a splash of lime juice right before serving to brighten the whole pot.
- Spice control: Skip the jalapeño and cayenne if kids will eat this; they’ll still love it. Want intense heat? Add an extra chipotle in adobo or a teaspoon of chili powder.
- Bean swap: Use pinto, kidney, or chickpeas if you want variety — this recipe forgives substitutions.
- Oil choice: Use avocado oil for a little neutral flavor and higher smoke point.
Storage & reheating
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth to loosen if it thickens.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.