Vegetarian Tortilla Soup (with lentils)

I may not be a full-fledged vegetarian, but I’ve been enjoying trying out some vegetarian options lately. They’re super tasty, and easier on the wallet!

If you like chicken tortilla soup, you should give this vegetarian lentil version a chance. The other flavors are bold and prominent, so you won’t feel like you’re eating a big bowl of lentils.

It’s actually a great gateway into trying meatless meals, since it’s still really hearty and filling!

As written, it’s a slow cooker meal, but I’ve also included Instant Pot and stovetop directions for your convenience, so you’re bound to find an option that fits your schedule.

How to make vegetarian tortilla soup?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Saute vegetables. This is an extra step, but so worth it. Cooking really brings out the flavors and allows the spices to bloom.
2. Add all ingredients to slow cooker. Just dump them in, then stir well.
3. Cook. Cover and cook on low about 8 hours or until lentils are tender.
4. Serve. Use any toppings you’d like.

Variations of this recipe

• Different lentils – I like using green lentils for this soup, since they don’t turn into mush once they’re cooked, but you can use any kind of lentil for this recipe (except puy lentils – they don’t seem to get as tender). The cooking time may be affected a bit, so just cook the soup until the lentils are tender, but not mush.
• Spicier – if you’d like some spicy heat in your soup, feel free to omit the green bell pepper, and replace it with another jalapeño, or serrano pepper. You can also add some cayenne pepper to the soup.
• Vegan – this soup is super easy to make vegan, just use a dairy-free cream cheese, and don’t use any non-vegan topping options.
• Drained beans – if you’d like to drain the beans (due to the starch and salt content of the liquid), you absolutely can. Just increase the amount of broth by 1 to 1.5 cups, to account for the drained liquid.
• Other cooking methods – as written, this is a slow cooker recipe, but I’ve also included directions for making it in an Instant Pot and on the stovetop.
• Non-vegetarian – if you love the sound of a tortilla soup, but aren’t digging the vegetarian lentils, you can make this creamy chicken tortilla soup recipe, or simply omit the lentils and add about 2 boneless skinless chicken breasts to the recipe. Just shred the chicken after the soup is cooked, and add it back to the slow cooker.

Making tortilla soup ahead of time

Soups are amazing to make ahead of time, since most of the time, they actually taste better the next day! All the flavors have had time to really meld together.

This soup should last for up to a week in the refrigerator, so feel free to make it completely ahead of time if you’d like.

Freezing

I haven’t tested freezing this recipe, but I think it would freeze well.

The only ingredient that gives me pause is the cream cheese, but my readers have reported freezing my chicken chili recipe, which contains cream cheese, and had no issues.

So I would say to test out freezing a smaller portion, and see how it goes, before freezing an entire batch.

Storage

Leftover lentil tortilla soup should be stored in an airtight container in the refrigerator, and enjoyed within 5-7 days.

Reheat on the stovetop or in the microwave.

More Vegetarian Recipes:

My Favorite Slow Cooker!

I had this crockpot for a while now, and I really love how it cooks. The locking lid feature is amazing for taking foods to potlucks or other gatherings!

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Vegetarian Lentil Tortilla Soup

5 from 8 votes

Author: The Chunky Chef

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Calories: 582

Servings: 6 servings

(hover over # to adjust)

Print Rate Pin

Delicious and creamy, this Vegetarian Tortilla Soup is packed with bold flavors, made easily with common and easy to find ingredients, economical, and can be made in the slow cooker, Instant Pot, or on the stovetop!

Ingredients

Soup

• ▢ 2 Tbsp avocado or olive oil
• ▢ 1 medium yellow onion diced
• ▢ 1 medium red bell pepper seeded and diced
• ▢ 1 medium green bell pepper seeded and diced
• ▢ 1 jalapeño pepper diced
• ▢ 4 cloves garlic minced
• ▢ 1 Tbsp ground cumin
• ▢ 1 Tbsp chili powder
• ▢ 2 tsp smoked paprika
• ▢ 1 tsp kosher salt
• ▢ 1/2 tsp black pepper
• ▢ 1/2 tsp dried oregano Mexican oregano is amazing, but regular will also work
• ▢ 15 oz can black beans undrained
• ▢ 15 oz can pinto beans undrained
• ▢ 1 cup frozen fire-roasted corn regular frozen corn will also work
• ▢ 1 cup green or brown lentils
• ▢ 28 oz can fire-roasted diced tomatoes undrained
• ▢ 4 oz can diced green chiles undrained
• ▢ 8 oz cream cheese softened or cut into cubes
• ▢ 4 cups reduced sodium vegetable broth

Toppings (all optional)

• ▢ tortilla strips or tortilla chips
• ▢ diced avocado or avocado slices
• ▢ sour cream
• ▢ lime wedges
• ▢ pico de gallo
• ▢ sliced fresh or pickled jalapeños
• ▢ minced white or red onion
• ▢ minced fresh cilantro

Instructions

Prepare

• Dice and mince all fresh produce, open cans, measure corn, and measure spices. Get out slow cooker and large skillet.

Sauté vegetables

• Heat a large skillet over MED heat. Once hot, add oil.
• Add onion, bell peppers, and jalapeño. Cook for 3-4 minutes, stirring occasionally, until softened.
• Add garlic and cook about another minute, stirring often, until fragrant.
• Stir in cumin, chili powder, smoked paprika, salt, pepper, and oregano. Cook another 30 seconds or so, stirring well to get everything combined.

Slow cook

• Transfer the vegetable mixture to the insert of a 6 quart or larger slow cooker.
• Add black beans, pinto beans, frozen corn, lentils, diced tomatoes, diced green chiles, cream cheese, and vegetable broth.
• Stir well to combine, then cover, and cook on LOW for 8 hours, or HIGH for 4 hours, or until lentils are tender, but not overly mushy.

Serve

• Stir the soup to fully incorporate the cream cheese into the soup mixture.
• Serve hot, topped with desired toppings.

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Chef Tips

1. Recipe makes 6 servings, of approximately 1-1.5 cups per serving.
2. Other lentil varieties may be used, but cooking times may be altered.
3. If you want to ensure a smooth blend of the cream cheese, don’t add it to the slow cooker before cooking. Once the soup has cooked, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the soup liquid from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and continue cooking another 10-15 minutes, until it’s fully warmed through.

Instant Pot Directions:

Don’t add the cream cheese to the Instant Pot before cooking.

1. Select “saute” and “low” (if you have the option for low or high). Once hot, add oil, then add onion, bell peppers, and jalapeño. Cook for 3-4 minutes, stirring often, until softened.
2. Add garlic and cook another 30 seconds to 1 minute, stirring often.
3. Add spices and stir well.
4. Select “cancel”. Pour in black beans, pinto beans, frozen corn, lentils, diced tomatoes, diced green chiles, and vegetable broth.
5. Stir, then secure lid and make sure the valve is set to “sealing”.
6. Select “pressure cook” or “manual” and press the +/- buttons until the time reads 10 minutes.
7. Once the cooking time has elapsed, don’t do anything and let the pressure cooker sit for 10 minutes. This is performing a natural pressure release.
8. Once the 10 minutes has elapsed, move the valve to “venting” and release any remaining pressure. Remove lid.
9. Add softened cream cheese to a small mixing bowl and add a ladle or two of the liquid from the soup. Whisk together until smooth.
10. Stir this into the soup in the pressure cooker.
11. Serve hot, with desired toppings.

Stovetop Directions:

Don’t add the cream cheese to the pot before cooking.

1. Heat a large dutch oven or heavy bottomed pot over MED heat. Once hot, add oil.
2. Add onion, bell peppers, and jalapeño. Cook for 3-4 minutes, stirring occasionally, until softened.
3. Add garlic and cook about another minute, stirring often, until fragrant.
4. Stir in cumin, chili powder, smoked paprika, salt, pepper, and oregano. Cook another 30 seconds or so, stirring well to get everything combined.
5. Add black beans, pinto beans, frozen corn, lentils, diced tomatoes, diced green chiles, and vegetable broth.
6. Stir well, then increase heat to MED HIGH and bring to a low boil. Once boiling, reduce heat to MED LOW or LOW and simmer (covered) for 30-45 minutes, until lentils are tender.
7. Add softened cream cheese to a small mixing bowl and add a ladle or two of the liquid from the soup. Whisk together until smooth.
8. Stir mixture into the soup and simmer another minute or two until heated through.
9. Serve hot, with desired toppings.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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