Yield: serves 6

Slow Cooker Vegetarian Lentil Tortilla Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Thick and hearty, this Slow Cooker Vegetarian Lentil Tortilla Soup recipe is the perfect weeknight meal! You'll love the spicy flavor and you won't miss the meat!


  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) sweet corn, drained
  • ¾ cup dried lentils
  • ¾ cup onion, diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced
  • 4 cups vegetable broth
  • 1 can (15 oz) tomato sauce
  • 2 Tbsp tomato paste
  • ¾ cup salsa verde
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp red pepper flakes
  • 1 tsp kosher salt
  • ½ cup heavy whipping cream, optional (add right before serving)
  • toppings (optional): pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole)


  1. In a large 6 qt. slow cooker (I use my favorite NINJA for this), add black beans, pinto beans, corn, lentils, onion, green pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, salsa, cumin, chili powder, garlic powder, red pepper flakes, and salt. Stir to combine.
  2. Cover and cook on low for 6-8 hours. If desired, right before serving, add in heavy whipping cream. Stir and serve. Top with your favorite choices of toppings and enjoy!

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