Vegetarian Lentil Tortilla Soup

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove – game on!


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 (15 oz) can black beans, drained + rinsed
1 (15 oz) 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

Visit Vegetarian Lentil Tortilla Soup by Jenn @ for full instructions

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