Name: Slow Cooker Vegan Creamy Tortilla Soup
Prep time: 5 min
Cook time: 6 h 4 s
Total time: 6 h 5 min 4 s
Yield: 4
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 fire-roasted tomatoes; 3/4 cup dry red lentils; 1 yellow onion (chopped); 3 cloves garlic (minced); 2 cups low-sodium vegetable stock; 1 teaspoon cumin; Corn tortillas; salt and pepper to taste; lime, red onion, and cilantro to garnish

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Slow Cooker Vegan Creamy Tortilla Soup- a hearty and delicious plant-based take on Tortilla Soup that takes minutes to prep!

This soup is one of my cold-weather favorites! The addition of coconut milk really separates this from traditional tortilla soup. It has a wonderful creamy texture that enhances the flavors. I 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 1/2 teaspoon chili powder to the recipe.

Slow Cooker Vegan Creamy Tortilla Soup

You will need:

Full fat coconut milk (reduced fat will work too, but full fat tastes much better!)

Black beans (can)

Corn kernels (can)

Fire-roasted tomatoes (can) Make sure you get fire-roasted- the flavors are perfect for this recipe!

Yellow onion

Red lentils (Make sure you use red, not brown or green)

Low sodium vegetable stock

Garlic

Spices (cumin, salt, pepper)

Corn tortillas

Yield: 4 servings

Slow Cooker Vegan Creamy Tortilla Soup

Prep Time 5 minutes

Cook Time 6 hours 4 seconds

Total Time 6 hours 5 minutes 4 seconds

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 fire-roasted tomatoes
3/4 cup dry red lentils
1 yellow onion (chopped)
3 cloves garlic (minced)
2 cups low-sodium vegetable stock
1 teaspoon 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.

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.