Begin by dicing one onion and one red bell pepper into small pieces. Rinse one can each of black and red beans under cold water, and wash one cup of dried lentils.

In your slow cooker, add two tablespoons of olive oil, followed by the diced jalapeno, onion, bell pepper, and one cup of corn. Stir in one cup of salsa, one can of tomato sauce, two teaspoons of smoked paprika, one teaspoon of garlic powder, and one teaspoon of cumin.

Pour in four cups of vegetable broth and season with salt and pepper to taste; stir to combine.

Cover the slow cooker and cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours until the lentils are tender.

Once cooking time is up, carefully remove the lid and stir the mixture. Add in 8 ounces of cream cheese, swirling it until fully melted.

Ladle the soup into bowls and top with crushed tortilla chips and optional garnishes like sliced avocado or cilantro.