Start by dicing one medium onion and a red bell pepper, which will add a sweet foundation to your soup. Drain and rinse the black and red beans, then rinse the dried lentils under cold water to remove any debris. Set all prepared ingredients aside, making sure everything is ready for a smooth cooking process in your Crockpot Vegetarian Tortilla Soup.

In your slow cooker, add the prepped ingredients along with the corn, diced jalapeno, salsa, tomato sauce, and vegetable broth. Sprinkle in the smoked paprika, garlic powder, cumin, cayenne pepper, and season generously with salt and pepper. Stir until everything is evenly mixed.

Cover the slow cooker with its lid and set it to cook on HIGH for 4-6 hours or on LOW for 7-8 hours.

Once the cooking time is up, check that the lentils are tender and the soup has thickened to a desirable consistency. Stir in the half cup of cream cheese until it melts and blends seamlessly into the soup.

Ladle the delicious soup into bowls and set up a toppings bar to make it extra fun! Offer crushed tortilla chips, sliced avocado, sour cream, and fresh cilantro for garnishing.