Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) 6 cups
INGREDIENTS
•
1 cup diced onion
•
1 tsp avocado oil or olive oil
•
1 bell pepper, diced
•
1 jalapeno pepper, diced
•
2.5 cups vegetable broth (or chicken broth)
•
1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
•
1/2 cup salsa verde (or your favorite salsa!)
•
1 TBSP tomato paste
•
1 can black beans, drained + rinsed
•
1 can pinto beans, drained + rinsed
•
1 cup corn (fresh, canned, or frozen)
•
3/4 cup dried red lentils
•
1/2 tsp chili powder
•
1/2 tsp garlic powder
•
1/2 tsp cumin
•
1/4 tsp cayenne pepper
•
1/4-1/2 cup heavy cream* (optional - see notes)
•
salt and pepper to taste
•
For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!
•
Pile on the toppings!
•
crushed tortilla chips - my favorite!
•
shredded cheddar or mex-blend cheese
•
sliced or diced jalapeños
•
chopped red onion
•
fresh pico de gallo or salsa
•
sliced avocado
•
fresh cilantro
•
sour cream or greek yogurt
Comments & Reviews
Just A Pinch Sweepstakes