Can I make this vegan?

Absolutely. Use vegetable broth and swap in dairy-free cream cheese . For toppings, go avocado + cilantro + tortilla chips and you’re golden.

Can I use green or brown lentils instead of red?

You can , but red lentils cook down faster and make the soup naturally creamy/thick. Green/brown lentils hold their shape more and may need extra time to soften.

How long does it keep in the fridge?

Stored in an airtight container, it’s great for about 4–5 days . It thickens as it sits (like it’s getting cozier overnight), so add a splash of broth when reheating.

Yes—freeze in portions for up to 2–3 months . Creamy soups can sometimes separate slightly after thawing, but a good stir while reheating usually brings it back together.

What toppings go best with tortilla soup?

Crushed tortilla chips, cheddar, avocado, cilantro, and a dollop of sour cream/Greek yogurt are the classic dream team. Bonus points for pickled jalapeños if you like a tangy kick.

Decadent Lentil Tortilla Soup: 7 Sinfully Easy Wins

Description

Decadent Lentil Tortilla Soup is a creamy, cozy slow-cooker soup packed with red lentils, beans, corn, and smoky spices—perfect for busy weeknights and big bowls.

Ingredients

Scale

1 medium onion, diced
1 red bell pepper, chopped
1 jalapeño, diced (optional)
1 tsp olive oil (or avocado oil)
1 cup corn (frozen, canned, or fresh)
3/4 cup dried red lentils, rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can red beans, drained and rinsed
3/4 cup mild or medium salsa
1 (15 oz) can tomato sauce (or crushed tomatoes)
3 1/2 cups vegetable broth (or low-sodium chicken broth)

Spices

1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne pepper
Salt and pepper, to taste

Creamy finish

1/2 cup light cream cheese (or dairy-free)

Optional toppings
Crushed tortilla chips, shredded cheddar, sliced jalapeños, chopped red onion, avocado, cilantro, sour cream/Greek yogurt

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Instructions

Prep veggies: Dice onion and chop bell pepper. Dice jalapeño if using.
Rinse: Rinse lentils well. Drain and rinse black and red beans.
Load crockpot: Add olive oil, veggies, corn, lentils, beans, salsa, tomato sauce, spices, broth, and salt/pepper. Stir well.
Cook:
- LOW for 7–8 hours, or
- HIGH for 4–6 hours
  until lentils are soft and soup is thick.
Add cream cheese: Stir in cream cheese until fully melted and creamy.
Serve: Ladle into bowls and add toppings (don’t skip tortilla chips for crunch!).

Notes

Make it milder: Skip jalapeño and reduce cayenne.

Make it thicker: Cook uncovered for the last 20–30 minutes on HIGH.

Make it vegan: Use vegetable broth + dairy-free cream cheese.

Storage: Refrigerate up to 4–5 days. Freeze up to 2–3 months (stir well when reheating).

Prep Time: 15 minutes
Cook Time: 7 hours (on low)
Category: soup
Method: Slow Cooker
Cuisine: Tex-Mex / Mexican-inspired

Nutrition

Serving Size: ~1 1/2 cups
Calories: 272 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 5 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 15 g
Protein: 13 g
Cholesterol: 12 mg