Description
A comforting and creamy vegetarian tortilla soup filled with lentils, beans, and vibrant veggies, perfect for cozy nights.
Ingredients
Scale
- 1 medium onion (diced)
- 1 teaspoon olive oil (or avocado oil)
- 3 1/2 cups vegetable broth
- 1 jalapeño pepper (diced)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 15 ounces tomato sauce (or crushed tomatoes)
- 1 red bell pepper (diced)
- 3/4 cup salsa
- 15 ounces black beans (drained & rinsed)
- 15 ounces red beans (drained & rinsed)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh garlic cloves)
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup light cream cheese (or any creamy cheese of choice)
- Salt and pepper (to taste)
- Crushed tortilla chips to garnish
Instructions
- Prep your vegetables: Dice the onion and red bell pepper.
- Drain and rinse the black beans and red beans.
- Rinse the dried red lentils under cold running water.
- In a large pot over medium heat, add olive oil and sauté the onions for 4-5 minutes until translucent.
- Add the jalapeño and red bell pepper; cook for 3-4 minutes.
- Stir in corn and rinsed lentils.
- Pour in vegetable broth, tomato sauce, salsa, black beans, red beans, smoked paprika, garlic powder, cumin, and cayenne pepper. Mix well.
- Bring to a boil, then reduce heat and let it simmer for 20-25 minutes until lentils are tender.
- Blend in the cream cheese until fully incorporated.
- Season with salt and pepper, then serve hot garnished with crushed tortilla chips.
Notes
For a vegan option, substitute cream cheese with cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg