Prepare the Vegetables: Begin by chopping the medium onion and red bell pepper into fine pieces to ensure even cooking. Rinse the black and red beans under cold water until the water runs clear to remove any impurities. Lastly, wash the dried red lentils at this stage as well, which will enhance the flavors in your Crockpot Vegetarian Tortilla Soup.

Start with the Base: In your slow cooker, drizzle the olive oil and add the chopped jalapeno pepper, onion, and red bell pepper. Stir in the corn, salsa, and tomato sauce, creating a vibrant mix of flavors. Season the mixture with smoked paprika, garlic powder, cumin, salt, and pepper to elevate the taste. Pour in the vegetable broth, ensuring all ingredients are well incorporated.

Mix and Cook: Once everything is combined, give the soup a good stir to ensure even distribution of ingredients. Cover the slow cooker and set it to cook on HIGH for 4-6 hours or on LOW for 7-8 hours. You'll know it’s ready when the lentils and vegetables are tender, filling your kitchen with an irresistible aroma.

Finish the Soup: When the cooking time is up, carefully remove the lid and gently stir in the cream cheese until it’s fully melted and incorporated. This step adds a lovely creaminess to your Crockpot Vegetarian Tortilla Soup. If you prefer a thicker texture, let it cook for a few more min, stirring occasionally until desired consistency is reached.

Serve and Enjoy: Scoop the warm soup into bowls and garnish with your choice of toppings like crunchy tortilla chips, creamy avocado slices, dollops of sour cream, and fresh cilantro. Each ingredient enhances the overall profile of the soup, creating a comforting and satisfying meal perfect for any occasion.