Slow Cooker Lentil & Bean Tortilla Soup that will warm up the coldest winter day. It’s packed with spicy flavor, veggies and plant based proteins for a satisfying and easy meal!
This slow cooker tortilla soup is everything you’d want out of an easy to throw together, flavor packed and cozy weekday meal! The spices give this soup so much southwest flavor. It has a good amount of smokey heat, and the lentils, beans and veggies make it so filling.
Slow Cooker Love
Slow cooker meals are my favorite!!! And after three months of living without a kitchen due to a kitchen overhaul makeover and cooking out of a makeshift kitchen in our living room, I’m basically now a slow cooker pro.
Not only are slow cookers basically fail proof when it comes to cooking, but they make it so easy to put together a meal! There’s nothing like throwing some ingredients in a pot, turning it on and coming home from a busy day to a cozy and hearty bowl of deliciousness. And bonus! – There’s no pots and pans to scrub and no extra bowls or dishes to fuss over. Can’t go wrong for that fact alone!
Another reason to love slow cooker meals is because the several hours of cooking allow for the ingredients to develop a deep flavor you can’t get from a quick simmer on the stove.
For this recipe I used onion, garlic, serrano pepper and poblano peppers for a flavorful base and a combo of spices to really give it that tortilla soup taste. The addition of fire roasted tomatoes, corn, lentils and beans make this soup hearty and so crazy good. And what is tortilla soup without the toppings?! Top it with ALL (or some of) the toppings – tortilla strips (duh), feta, avocado, cilantro and a squeeze of lime to make it a little extra. And it doesn’t have to stop with the toppings I suggest in the recipe. Try greek yogurt or sour cream, radishes, queso fresco, cheddar, chopped green onions…or whatever your heart desires!
Prep Ahead of Time
This recipe is easy to meal prep. You can saute the veggies and mix the spice blend ahead of time. You can also bake the tortilla strips in advance. Or for even easier meal prep, pick up a bag of your fav tortilla chips.
If for some reason you don’t devour this entire recipe or if you want to make a bigger batch for later, freeze the leftovers in individual freezer friendly containers for a quick lunch or an easy dinner down the road!
If you make this tortilla soup, make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Slow Cooker Lentil & Bean Tortilla Soup
- Prep Time: 15 Minutes
- Cook Time: 4 to 8 Hours
- Total Time: 47 minute
- Yield: About 8 Servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Description
Flavor packed Slow Cooker Lentil & Black Bean Tortilla Soup that’s packed with veggies and plant based proteins. It’s easy, vegetarian, filling and delicious!
Ingredients
1 tsp. canola oil
1 large yellow onion, chopped
2 poblano peppers, chopped
2 cloves garlic, minced
1 serrano pepper, minced
1 c. dried lentils, rinsed
1 28 oz. can fire roasted diced tomatoes
4 c. low sodium vegetable broth
2 Tbsp. ancho chili powder (or regular chili powder)
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. coriander
1 tsp. oregano
8 oz. spinach
1 c. frozen corn
1 14 oz. can black beans, rinsed
Tortilla strips:
6 – 6 in. corn tortillas, cut into 1/4 in. strips
1 Tbsp. canola oil
1 tsp. cumin
Pinch of salt
Toppings (optional):
Feta
Avocado
Lime
Cilantro
Instructions
In a medium skillet heat canola oil over medium-high heat and saute onion, poblano peppers, garlic and serrano pepper until softened and lightly browned, about 5 minutes. Transfer to slow cooker. (Alternately, you can use your slow cooker saute function if applicable).
Add in lentils, tomatoes, broth, chili powder, paprika, cumin, coriander and oregano. Stir ingredients to combine. Cover and cook on high for 4 hours or low for 8 hours. Add in spinach, frozen corn and black beans 30 minutes before serving; stirring occasionally to help wilt down spinach.
To make tortilla strips, preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss the corn tortillas with canola oil, cumin and salt on the baking sheet (save yourself a dirty bowl). Arrange as best you can into a single layer, but it does not need to be perfect. Bake 12 to 15 minutes, tossing halfway, until lightly golden and crispy.
Serve the soup with tortilla strips and optional toppings. Enjoy!
Notes
Don’t have time for the tortilla strips? Just pick up a bag of your fav tortilla chips.
Keywords: slow cooker tortilla soup, tortilla soup, lentils, black beans, lentil and bean soup, vegetarian soup, vegetarian tortilla soup, slow cooker meal
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