Lentil Tortilla Soup

YIELD 6-10 SERVINGS

1 cup diced onion

1 tsp avocado oil or olive oil

1 bell pepper, diced

1 jalapeno pepper, diced

2.5 cups vegetable broth (or chicken broth)

1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste

1/2 cup salsa verde (or your favorite salsa!)

1 TBSP tomato paste

1 (15 oz) can black beans, drained + rinsed

1 (15 oz) can pinto beans, drained + rinsed

1 cup corn (fresh, canned, or frozen)

3/4 cup dried red lentils

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4-1/2 cup heavy cream* (optional - see notes)

salt and pepper to taste

For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!

Pile on the toppings!

crushed tortilla chips - my favorite!

shredded cheddar or mex-blend cheese

sliced or diced jalapeños

chopped red onion

fresh pico de gallo or salsa

sliced avocado

fresh cilantro

sour cream or greek yogurt

INSTANT POT INSTRUCTIONS:

1. Chop your veggies and measure out the ingredients.
2. Next add everything but the heavy cream your toppings.
3. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
4. Allow natural pressure release.
5. Stir in the cream, add all your favorite toppings, and enjoy!