Begin by dicing the medium onion and red bell pepper into small, even pieces. If you like a bit of heat, slice the jalapeno pepper, removing seeds for milder flavor. Set aside these fresh veggies.

In a colander, rinse the black beans and red beans under cold water to remove any excess sodium and canning liquid. Next, rinse the dried red lentils, ensuring you remove any debris.

Add the olive or avocado oil to the bottom of the slow cooker, followed by the diced onion, jalapeno, red bell pepper, corn, salsa, and tomato sauce. Also, include the smoked paprika, garlic powder, cumin, cayenne, vegetable broth, salt, and pepper.

Carefully stir in the rinsed black beans, red beans, and lentils into the crockpot mixture. Gently combine all the ingredients.

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

Once the cooking time is up and the lentils and vegetables are tender, it’s time to stir in the light cream cheese, stirring well until fully melted and integrated.

Ladle hot soup into bowls and garnish with crushed tortilla chips, avocado, cilantro, or any additional toppings you love.