Soup is easily one of my favorite meals. You can dress it up with various toppings, it’s filling and easy to make, and it’s usually pretty healthy. This Vegetarian (it’s actually vegan-friendly) Tortilla Soup checks all those boxes, and then some—it has the added bonus of being a crock pot recipe that requires little to no effort.

We topped ours with low-fat Mexican cheese and light sour cream (and some other items), but leave those items off if you want a vegan version. You can also add more or less vegetable broth, depending on if you like or runnier soup or prefer a chili-like consistency. Add more jalapeños or cayenne if you want a spicier version, too. This is guaranteed to quickly become a favorite in your fall food repertoire!

INGREDIENTS

• 1 yellow onion, diced

• 1 T. olive olive

• 1 red bell pepper, diced

• 1 jalapeño, diced

• 4 garlic cloves, minced

• 3 c. vegetable broth

• 1 - 15 oz. can tomato sauce

• 3/4 c. salsa verde

• 1 - 6 oz. can tomato paste

• 1 - 15 oz. can black beans, drained & rinsed

• 1 - 15 oz. can kidney beans, drained & rinsed

• 1 - 15 oz. can corn, drained & rinsed

• 3/4 cup dried brown lentils

• 1 T. smoked paprika

• 1 T. cumin

• 1/2 T. cayenne pepper

• Salt & pepper, to taste

• Small corn tortillas, cut into strips

• Olive oil cooking spray

STEPS

1) Add literally all of the ingredients except the tortillas to a crock pot and cook on high for four hours.

2) When the soup has about 10 minutes left, preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut the tortillas into strips, place them onto the baking sheet, spray with olive oil cooking spray and season with and salt and pepper. Toss well to coat. Cook in the oven for 6-7 minutes, flipping every couple of minutes, until they’re crispy but not burnt.

3) When the soup is done, garnish with toppings like cilantro, diced red onions, cheese, sour cream and/or sliced avocado. Add the tortillas on top and you’re ready to dig in!