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Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker)
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 to 15 oz) tomato sauce or crushed tomatoes, extra to taste
  • ½ 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)
  • ¾ cup dried red lentils
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • ¼ to ½ 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!
  • subheading: 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
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