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Creamy Lentil Tortilla Soup Recipe

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★★★★★

4.4 from 72 reviews

This Creamy Lentil Tortilla Soup is a hearty and comforting dish packed with protein-rich lentils, black beans, and sweet corn, all blended in a flavorful vegetable broth enriched with creamy coconut milk. Spiced with cumin, chili powder, and optional chiles in adobo, this soup is perfect for a warming meal topped with crunchy tortilla strips, fresh jalapeno, cilantro, and a dollop of sour cream.

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

Vegetables & Beans

  • 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

Creaminess & Flavor Enhancers

  • 1 (13.5 oz.) can full fat coconut milk
  • Juice of 1 lime
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Toppings

  • Tortilla strips
  • Sour cream
  • Sliced jalapeno
  • Fresh chopped cilantro

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced red 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 toast the spices and release their flavors.
  3. Combine Main Ingredients: Add black beans, corn, red lentils, fire-roasted diced tomatoes, vegetable juice (such as V8), and coconut milk to the pot. Season with several large pinches of kosher salt and freshly cracked pepper. Stir everything well to combine.
  4. Simmer Soup: Cover the pot and bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to medium-low and let it cook, covered, for about 5 minutes, or until the lentils are tender and fully cooked.
  5. Finish with Lime and Seasoning: Squeeze in the juice of one lime and adjust the salt and pepper according to your taste preference.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with crunchy tortilla strips, a dollop of sour cream, sliced jalapenos, and fresh chopped cilantro for a vibrant finish.

Notes

  • You can adjust the amount of chiles in adobo to control the level of heat in the soup.
  • For a thicker soup, add more red lentils or reduce the vegetable juice slightly.
  • Use gluten-free tortilla strips to keep the soup gluten-free.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • This soup can be made vegan by using dairy-free sour cream or omitting sour cream altogether.

Keywords: lentil soup, tortilla soup, creamy soup, vegetarian soup, Mexican-inspired soup, coconut milk soup, healthy soup

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