Begin by dicing one onion, one red bell pepper, and a jalapeno. Rinse and drain a can each of black beans and red beans, and rinse one cup of dried lentils.

In a slow cooker, pour in a tablespoon of olive oil. Add the diced onion, red bell pepper, jalapeno, one cup of corn, your favorite salsa, and one can of tomato sauce. Sprinkle in one teaspoon of smoked paprika, garlic powder, and cumin, along with a pinch of cayenne pepper if desired. Finally, pour in four cups of vegetable broth, and season with salt and pepper. Stir gently to combine.

Cover your Crockpot and set it to cook on HIGH for 4 to 6 hours or on LOW for 7 to 8 hours. You'll know it’s ready when the lentils are soft and the soup is bubbling invitingly.

Once cooking time is complete, remove the lid and stir in 4 ounces of cream cheese. Allow it to melt into the soup for a few minutes, then mix until the cream cheese is fully integrated.

Ladle the warm soup into bowls, garnishing with crushed tortilla chips and additional toppings if desired. Serve immediately.