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Creamy Vegetarian Tortilla Soup (Easy & Hearty)

Creamy Vegetarian Tortilla Soup (Easy & Hearty)

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Warm up your evenings with a comforting bowl of Creamy Vegetarian Tortilla Soup (Easy & Hearty). This delightful recipe is perfect for busy weeknights and gatherings, combining vibrant vegetables, hearty beans, and a creamy texture that makes it irresistibly satisfying. In just about 15 minutes of prep time, you can create a nourishing soup that’s packed with flavor and sure to please everyone at the table. Its versatility allows for easy adjustments based on your pantry staples, making it a go-to for meal prep or special occasions. Gather your loved ones around this cozy dish and enjoy each warming spoonful!

Ingredients

Scale
  • 1 medium onion, diced
  • 1 teaspoon olive oil
  • 3 1/2 cups vegetable broth
  • 1 jalapeño pepper, diced
  • 1 cup corn (fresh, canned, or frozen)
  • 3/4 cup dried red lentils
  • 15 ounces tomato sauce
  • 1 red bell pepper, diced
  • 15 ounces black beans, drained & rinsed
  • 15 ounces red beans, drained & rinsed
  • 1/2 cup light cream cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper, to taste
  • Crushed tortilla chips, to garnish

Instructions

  1. Prep the vegetables by dicing the onion and red bell pepper.
  2. Rinse the black beans, red beans, and lentils under cold water.
  3. In a large pot over medium heat, sauté the onions and jalapeño in olive oil until soft (about 5 minutes).
  4. Add vegetable broth, corn, tomato sauce, lentils, bell pepper, black beans, red beans, smoked paprika, garlic powder, cumin, cayenne pepper (if using), salt, and pepper to the pot. Stir well to combine.
  5. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 30-40 minutes until lentils are tender.
  6. Stir in cream cheese until melted and fully incorporated.
  7. Serve hot with crushed tortilla chips on top.

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