Begin by dicing one onion and one red bell pepper, then finely chopping a jalapeno if you like a bit of heat. Rinse and drain your canned black and red beans, as well as the dried lentils.

In a large crockpot, add two tablespoons of olive oil, diced onion, bell pepper, corn, jalapeno (if using), salsa, and tomato sauce. Add the spices and pour in four cups of vegetable broth.

Cover the crockpot and set it to cook on HIGH for 4-6 hours or LOW for 7-8 hours, until lentils and veggies are tender.

Once the cooking time is complete, stir in 8 ounces of cream cheese until it fully melts and blends into the soup.

Ladle the soup into bowls and garnish with crushed tortilla chips and fresh toppings like diced avocado or cilantro.