Description
A comforting and nutritious soup made with lentils, vibrant vegetables, and zesty spices, topped with crunchy tortilla chips.
Ingredients
Scale
- 1 medium Onion
- 2 tbsp Olive Oil
- 3.5 cups Vegetable Broth
- 1 medium Jalapeño Pepper
- 1 cup Corn
- 3/4 cup Dried Red Lentils
- 15 ounces Tomato Sauce
- 1 medium Red or Green Bell Pepper
- 3/4 cup Salsa
- 15 ounces Black Beans
- 15 ounces Red Beans
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1/2 cup Light Cream Cheese
- Salt to taste
- Pepper to taste
- Crushed Tortilla Chips
- Sliced Avocado
- Sour Cream
- Diced Jalapeños
- Chopped Red Onion
- Shredded Cheddar
- Fresh Cilantro
Instructions
- Prep the Ingredients: Dice the onion, bell pepper, and jalapeño. Rinse the lentils and prepare any other vegetables.
- Saute Aromatics (Optional): Heat olive oil over medium heat, add onion, jalapeño, and bell pepper, sautéing until softened.
- Combine in the Crockpot: Transfer sautéed veggies to the crockpot, adding broth, corn, lentils, tomato sauce, beans, salsa, and spices. Stir well.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until lentils and vegetables are tender.
- Add Cream Cheese: Stir in light cream cheese 30 minutes before serving until melted.
- Serve: Ladle soup into bowls, topping with tortilla chips, avocado, sour cream, jalapeños, red onion, cheddar, and cilantro.
Notes
Adjust spice levels to preference and use homemade broth for enhanced flavor. Great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg