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, making it one of our favorite make-ahead soup recipes!

Vegetarian Lentil Tortilla Soup

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 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
1/4-1/2 cup heavy cream* (optional - see notes)
salt and pepper to taste
crushed tortilla chips (my favorite!)
shredded cheddar or mex-blend cheese
sliced or diced jalapeƱos
chopped red onion
pico de gallo
sliced avocado
fresh cilantro
sour cream or greek yogurt

Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
First, chop your veggies and measure out the ingredients. 
Next add everything but the heavy cream your toppings.

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