Description
This Vegetarian Lentil Tortilla Soup is a hearty, protein-packed Mexican-inspired soup made with lentils, beans, corn, and bold spices. It’s easy to prepare in a pressure cooker, slow cooker, or stovetop for a comforting make-ahead meal.
Ingredients
- 1 cup diced onion
- 1 tsp avocado oil
- 1 bell pepper, diced
- 1 jalapeño, diced
- 2.5 cups vegetable broth
- 15 oz tomato sauce or crushed tomatoes
- 1/2 cup salsa verde
- 1 tbsp tomato paste
- 15 oz black beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 1 cup corn
- 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
- Toppings: tortilla chips, cheese, jalapeños, onion, pico de gallo, avocado, cilantro, yogurt or sour cream
Instructions
- Add all ingredients except cream and toppings into a pressure cooker or slow cooker.
- Cook on high pressure for 15 minutes or slow cook 4–6 hours on high (7–8 hours low).
- Allow natural pressure release if using pressure cooker.
- Stir and adjust seasoning as needed.
- Optional: stir in cream for added richness.
- Serve hot with desired toppings.
Notes
- Adjust spice level by controlling jalapeño and cayenne.
- Soup can be thickened with extra beans or tortilla chips.
- Add broth to thin if needed.
- Season at the end to avoid over-salting.
- Works well for meal prep and reheats easily.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Slow Cooker / Pressure Cooker
- Cuisine: Mexican