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Slow Cooker Lentil Tortilla Soup

Slow Cooker Lentil Tortilla Soup

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 4-5 hours
  • Total Time: 4-5 hours 10 minutes
  • Yield: Serves 6


With black beans and corn, this vegan slow cooker lentil tortilla soup is satisfying and hearty with plenty of spicy and smoky chipotle flavor.


  • 1 tablespoon olive oil
  • 1 red onion, roughly chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chipotles en adobo sauce
  • 1 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 128 ounce can crushed fire-roasted tomatoes
  • 1 quart vegetable broth
  • 1 cup red lentils
  • 115 ounce can black beans, drained and rinsed
  • 115 ounce can corn, drained and rinsed
  • Chopped cilantro, sliced avocado, tortilla chips and lime wedges for serving


  1. Heat the olive oil in a skillet over medium high heat, add the onions and sauté until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, chipotles en adobo sauce, cumin, dried oregano, salt and pepper stirring until fragrant, about 30 seconds.
  2. Transfer the onion mixture to a slow cooker. Add the tomatoes, vegetable broth, red lentils, black beans and corn. Cook on high for 4-5 hours.
  3. Divide the soup into bowls and top with chopped cilantro, avocado and tortilla chips. Serve the soup with lime wedges.