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Crock Pot Vegan Creamy Tortilla Soup

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Prep Time 10 mins
Cook Time 4 hrs
Course Soup
Cuisine Vegan
Servings 4 servings

Ingredients
  

  • 1 15.5 oz can full-fat coconut milk
  • 1 15.5 oz can black beans (drained and rinsed)
  • 1 15.5 oz can corn kernels (drained)
  • 1 15.5 oz can can fire-roasted tomatoes
  • 3/4 cup ¾ cup dry red lentils
  • 1 yellow onion, chopped
  • 3 cloves garlic (minced)
  • 2 cups  low-sodium vegetable stock
  • 1 tsp cumin
  • corn tortillas
  • salt and pepper to taste
  • lime, red onion, and cilantro to garnish

Instructions
 

  • Add all ingredients (except the corn tortillas) to the slow cooker. Cook on low for 4-6 hours.
  • To make the tortillas: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the tortillas into thin slices. Bake for 3 minutes. Flip the tortillas over and bake for an additional 3 minutes.
  • Top the soup with baked tortilla chips and garnishes.