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Decadent Lentil Tortilla Soup (Slow Cooker)

A rich, high-protein tortilla soup thickened naturally with red lentils and packed with vegetables and Tex-Mex spices.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex, Vegetarian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1.5 cups red lentils rinsed
  • 1 can black beans 15 oz, rinsed and drained
  • 1 large white onion diced
  • 1 large red bell pepper diced
  • 1 cup frozen corn kernels
  • 1 can diced tomatoes 28 oz, undrained
  • 6 cups vegetable broth or chicken broth
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp dried oregano
For Serving
  • As needed crushed tortilla chips for garnish
  • As needed shredded cheese Monterey Jack or blend
  • As needed avocado diced or sliced
  • As needed lime wedges

Equipment

  • Slow cooker or Dutch oven

Method
 

  1. Combine all soup base ingredients (lentils through oregano, plus salt/pepper) in the slow cooker. Stir well.
  2. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are broken down and the soup is thick.
  3. Season with salt and pepper to taste. If too thick, add a little extra broth or water.
  4. Serve hot, garnished with crushed tortilla chips, shredded cheese, avocado, and a squeeze of lime.

Notes

Red lentils create a naturally thick, heavy consistency. For a deeper flavor, sauté the onion and bell pepper before adding them to the slow cooker.