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Creamy Lentil Tortilla Soup Recipe

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★★★★★

4.5 from 122 reviews

This Creamy Lentil Tortilla Soup is a comforting, hearty, and flavorful vegetarian soup packed with protein-rich lentils, black beans, corn, and fire-roasted tomatoes. The blend of Mexican spices and creamy coconut milk creates a luscious texture, while toppings like tortilla strips, sour cream, jalapeno, and cilantro add freshness and crunch. Perfect for a satisfying weeknight meal.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 5 cloves garlic, minced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1–3 teaspoons chiles in adobo, optional

Main Ingredients

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 3/4 cup split red lentils
  • 32 oz. V8 or other brand vegetable juice
  • 1 (13.5 oz.) can full fat coconut milk

Seasonings & Garnishes

  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • Tortilla strips
  • Sour cream
  • Sliced jalapeno
  • Fresh chopped cilantro

Instructions

  1. Heat Oil and Cook Onions: Heat olive oil in a large pot over medium-high heat until shimmering. Add the diced onion and cook, stirring frequently, for 3-4 minutes until softened and translucent.
  2. Add Spices and Garlic: Stir in the minced garlic, cumin, chili powder, and optional chiles in adobo. Cook for another minute, stirring frequently, to allow the spices to release their aroma.
  3. Add Main Ingredients: Add the drained black beans, corn, fire-roasted diced tomatoes, split red lentils, vegetable juice, and coconut milk to the pot. Season with a few large pinches of kosher salt and fresh cracked pepper. Stir everything together to combine well.
  4. Simmer the Soup: Cover the pot and bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to medium-low and cook, covered, for about 5 minutes or until the lentils are tender and cooked through.
  5. Finish with Lime and Seasoning: Remove the lid and add the juice of one lime to brighten the flavors. Taste the soup and adjust seasoning with additional salt and pepper as needed.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with tortilla strips, a dollop of sour cream, sliced jalapenos, and fresh chopped cilantro. Enjoy this creamy, spicy, and comforting soup warm.

Notes

  • Red lentils cook quickly and tend to break down, giving the soup its creamy texture without extra cream.
  • Adjust the amount of chiles in adobo or chili powder based on preferred spice level.
  • For a vegan version, omit the sour cream or substitute with a plant-based alternative.
  • If you prefer a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid slightly.
  • Tortilla strips can be store-bought or homemade by cutting corn tortillas into strips and baking or frying until crisp.

Keywords: lentil soup, tortilla soup, creamy lentil soup, vegetarian soup, Mexican soup, vegan optional, healthy soup, coconut milk soup

Find it online: https://dinewithdylan.com/creamy-lentil-tortilla-soup-recipe/