Description
Indulge in the comforting warmth of Creamy Vegetarian Tortilla Soup, a delightful blend of vibrant vegetables, hearty legumes, and creamy goodness. This easy-to-make soup is perfect for those busy weeknights or leisurely weekends when you crave something both filling and flavorful. With just 15 minutes of prep time, you can enjoy a nutritious bowl packed with protein from beans and lentils, all while customizing the spice level to your liking. Top it off with crunchy tortilla chips or fresh avocado slices for the ultimate cozy experience. Whether you’re meal prepping for the week or serving friends and family, this soup guarantees satisfaction with every spoonful.
Ingredients
Scale
- 1 medium onion (diced)
- 1 jalapeno pepper (diced)
- 1 red bell pepper (diced)
- 3 1/2 cups vegetable broth
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 3/4 cup dried red lentils
- 15 ounces tomato sauce
- 3/4 cup salsa (mild or spicy)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 teaspoon olive oil
- 1/2 cup light cream cheese
- Crushed tortilla chips for garnish
Instructions
- Dice the onion and red bell pepper; set aside. Rinse black beans, red beans, and lentils.
- In a large pot, heat olive oil over medium heat. Sauté onion, jalapeno, and red bell pepper until softened.
- Add vegetable broth and tomato sauce; stir in lentils. Bring to a gentle simmer.
- Incorporate black beans, red beans, salsa, smoked paprika, garlic powder, cumin, salt, and pepper. Cook until heated through.
- Reduce heat to low; stir in cream cheese until melted and creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 10mg