Easy Lentil Tortilla Soup Recipe

We are in soup season and I couldn’t be more excited! I love that soup is SO easy to make, pulling eclectic items from the pantry and suddenly they all work to make a colorful hearty masterpiece! Plus it’ the perfect way to keep cozy this fall and winter without breaking the bank! One of my favorite soups is Chicken Tortilla Soup, not only is it so flavorful and colorful itself but I am a sucker for some good soup toppings!! Lentils have SO many health benefits I thought I would take my own stab at combining the two for a health packed bowl of yumminess! In case you didn’t know, lentils are a great source of iron, protein, vitamin B1, pantothenic acid, zinc, potassium, vitamin B6 and more!! All great for this pregnant momma over here!! Amen!!

* see recipe with full ingredients list below

First dice onions, jalapeños and garlic and sauté in olive oil until browned.

Next take soup pot and add all ingredients except for 2 cups broth and tortilla into pot and place on low to simmer for 20 minutes or until lentils are completely cooked.

Meanwhile mash or use an immersion blender to puree tortilla strips and broth in separate pot over low heat.

Add to lentils mixture for a creamy soup. Top with cheese, cilantro, tortilla chips or greek yogurt and enjoy warm!

Enjoy my friends!
xo
Sam

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Easy Lentil Tortilla Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A spin off of Chicken Tortilla soup, this vegetarian soup is colorful and hearty, the perfect addition to your fall or winter dining table. 

Course: Dinner, Soup, vegetables, vegetarian
Cuisine: American, Dinner, Soup
Servings: 5 people
Ingredients
  • 1 whole onion chopped
  • 1 clove garlic
  • 1 medium jalapeños
  • 1 tbsp olive oil
  • 1 tsp oregano
  • 1 tsp cayenne
  • 1 cup lentils
  • 6 cups chicken or vegetable broth
  • 4 whole cubed tomatoes
  • 1 cup frozen or fresh corn
  • 1 cup black beans
  • 4 corn tortillas
Toppings
  • tortilla chips
  • avocado
  • sour cream or greek yogurt
  • cilantro
  • cheese
Instructions
  1. Dice onions, jalapeños and garlic and sauté in olive oil until browned. Next take soup pot and add all ingredients except for 2 cups broth and tortilla into pot and place on low to simmer for 20 minutes or until lentils are completely cooked. Next mash or use immersion blender to puree tortilla strips and broth in separate pot over low heat. Add to lentils mixture for a creamy soup. Top with cheese, cilantro, tortilla chips or greek yogurt and enjoy warm! 

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