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Vegan Tortilla Soup Recipe crockpot Recipe (2)

Vegan Tortilla Soup Recipe

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
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: crockpot
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Equipment

  • 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.

Method
 

  1. Prep the veggies. Dice the onion and red bell pepper, and mince the jalapeño. Rinse beans and lentils. This literally takes 10–15 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Serve. Ladle into bowls and top with crushed tortilla chips, avocado slices, cilantro, and a squeeze of lime. Eat immediately.
  6. 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.
FYI: The flavors often deepen after a day, so leftovers taste even better.