Description
A rich and hearty vegetarian tortilla soup made with beans, lentils, corn, and a creamy, smoky broth. Perfect for a quick and comforting meal.
Ingredients
Scale
- 1 medium onion, diced
- 1 teaspoon olive oil
- 1 jalapeño, diced (remove seeds for less heat)
- 1 cup corn (fresh, canned, or frozen)
- 15 oz tomato sauce
- ¾ cup salsa (mild or spicy)
- 15 oz black beans, drained & rinsed
- 15 oz red beans, drained & rinsed
- ¾ cup dried red lentils
- 3 ½ cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder (or 2 fresh minced cloves)
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- ½ cup light cream cheese (or dairy-free alternative)
- Salt & black pepper, to taste
Instructions
- Heat oil in a pot over medium heat. Sauté the onion and jalapeño until softened.
- Add corn, tomato sauce, salsa, beans, lentils, and vegetable broth. Stir well.
- Season with smoked paprika, garlic powder, cumin, cayenne, salt, and pepper.
- Simmer for 30-35 minutes, stirring occasionally, until lentils are tender.
- Stir in cream cheese until fully melted and combined.
- Serve hot with tortilla chips, avocado, cheese, and fresh cilantro.
Notes
- Use fire-roasted tomatoes for a smoky depth.
- For a dairy-free version, substitute with coconut milk.
- Adjust spice level by adding or reducing jalapeño and cayenne.
- Blend a portion of the soup for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired