Crock Pot Vegan Creamy Tortilla Soup
Crock Pot Vegan Creamy Tortilla Soup- a hearty and delicious plant-based take on Tortilla Soup that takes minutes to prep!
If you’ve never tried tortilla soup, you’re in for a treat! It contains many of the same ingredients as chili (black beans, corn, diced tomatoes) but this version features coconut milk to give it an amazing, creamy texture. The addition of coconut milk really separates this from traditional tortilla soup. I also added red lentils to kick the protein up a notch. Baked, sliced corn tortillas add just the right amount of crisp.
I’m not a fan of anything spicy, but if you are, you can add 1 jalapeño and/or ½ teaspoon chili powder to the recipe.
Crock Pot Vegan Creamy Tortilla Soup
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.
Crock Pot Vegan Creamy Tortilla Soup
Ingredients needed:
Can of black beans
Can of coconut milk ( you can use either full-fat or low-fat. Full-fat will make the soup even more creamy and delicious!)
Can of corn kernels
Can of fire-roasted diced tomatoes (if you can’t find fire-roasted, you can use regular diced tomatoes. The fire-roasted have a wonderful flavor though)
Dry red lentils (don’t substitute green or brown- they cook differently and have a different flavor)
Yellow onion
Low-sodium vegetable stock
Garlic
Cumin, salt, pepper and chili powder (optional)
Add the black beans (rinsed and drained), coconut milk, red lentils, chopped yellow onion, can of corn (drained), fire-roasted tomatoes, vegetable stock, minced garlic, and spices to the slow cooker. Cook on low heat for 4-6 hours.
To make the tortillas:
Line a baking sheet with parchment paper. Slice the corn tortillas into narrow strips and place on the sheet. Bake for 3 minutes then turn them over. Bake for an additional 3 minutes.
Sprinkle the baked tortilla chips on top of the soup and garnish with a chopped red onion, a lime wedge and cilantro.
Looking for more Vegan Crock Pot recipes?
Crock Pot Vegan Butternut Squash Soup
Crock Pot Vegan Carrot Ginger Soup
Crock Pot Vegan Potato and Leek Soup
