Slow-Cooker Lentil Tortilla Soup
Serves 6
Ingredients
- 1 cup diced onion
- 1 tsp avocado oil
- 1 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz canned tomato sauce or crushed tomatoes
- 1/2 cup mild or medium salsa verde (or your favorite salsa!)
- 1 tbsp tomato paste
- 15 oz can black beans (drained + rinsed)
- 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
- salt and pepper to taste
- 1/4-1/2 cup heavy cream* do not add in until the end
- For toppings:
- Crushed tortilla chips (my favorite!)
- Shredded cheddar or mex-blend cheese
- Sliced jalapeños
- Chopped red onion
- Pico de Gallo
- Sliced avocado
- Fresh cilantro, chopped
- Sour cream
Shopping List
- Onion
- Avocado Oil
- Bell Pepper
- Jalapeno Pepper
- Vegetable Broth (or chicken broth if needed)
- Canned Tomato Sauce or Crushed Tomatoes
- Mild or Medium Salsa Verde (or your favorite salsa!)
- Tomato Paste
- Can Black Beans
- Can Pinto Beans
- Corn (fresh, canned, or frozen)
- Dried Red Lentils
- Heavy Cream
- Tortilla Chips
- Shredded Cheddar Cheese
- Red Onion
- Pico de Gallo
- Avocado
- Cilantro
- Sour Cream
Instructions
- Chop all vegetables and measure ingredients. This will make it easy for you to toss in the ingredients. Add all the ingredients except the heavy cream and toppings. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. Before serving, swirl in the cream, add all your favorite toppings. Enjoy.