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Lentil Tortilla Soup

Lentil Tortilla Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, any color, diced
  • 1 jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup dried brown lentils
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • ½ tsp kosher salt
  • Toppings: crushed tortilla chips, diced avocado, chopped cilantro, lime wedges, sour cream

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion, bell pepper, and jalapeño for 5 to 7 minutes until soft. Add garlic, cumin, chili powder, and smoked paprika, stirring for 30 seconds.
  2. Add tomatoes, broth, and lentils. Bring to a boil, then reduce heat to low. Cover partially and simmer for 20 to 25 minutes until lentils are tender. Stir in salt.
  3. Add black beans and corn, and simmer for 5 more minutes until heated through.
  4. Ladle into bowls and top generously with crushed tortilla chips, avocado, cilantro, and a squeeze of lime. Serve immediately.

Notes

The soup thickens as it sits, so add a splash of broth when reheating. For a vegan version, stick with vegetable broth and skip the sour cream or use a plant-based alternative. Toasted tortilla strips add the best crunch.