Vegetarian Lentil Tortilla Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, slow-cooker vegetable and bean soup with bold Mexican spices, topped with tortilla chips, avocado, and sour cream. Hearty and flavorful, it works for lunch or dinner and can be made multiple ways.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp avocado or olive oil
- 1 medium yellow onion (diced)
- 1 medium red bell pepper (seeded and diced)
- 1 medium green bell pepper (seeded and diced)
- 1 jalapeño pepper (diced)
- 4 cloves garlic (minced)
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano (Mexican oregano is amazing, but regular will also work)
- 15 oz can black beans (undrained)
- 15 oz can pinto beans (undrained)
- 1 cup frozen fire-roasted corn (regular frozen corn will also work)
- 1 cup green or brown lentils
- 28 oz can fire-roasted diced tomatoes (undrained)
- 4 oz can diced green chiles (undrained)
- 8 oz cream cheese (softened or cut into cubes)
- 4 cups reduced sodium vegetable broth
- tortilla strips or tortilla chips
- diced avocado or avocado slices
- sour cream
- lime wedges
- pico de gallo
- sliced fresh or pickled jalapeños
- minced white or red onion
- minced fresh cilantro
At a glance
PER SERVING · TIME 500M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h
- Sodium
- 1400mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1243mg
- Calcium
- 244mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.