Creamy Lentil Tortilla Soup Recipe

Introduction

This Creamy Lentil Tortilla Soup is a comforting and flavorful dish perfect for any day. Packed with nutritious lentils, black beans, and a touch of spice, it delivers a satisfying warmth with every spoonful. Topped with crunchy tortilla strips and fresh garnishes, it’s both hearty and delicious.

Ingredients

• 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
• 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
• Juice of 1 lime
• Kosher salt
• Fresh cracked pepper
• Tortilla strips, for garnish
• Sour cream, for garnish
• Sliced jalapeño, for garnish
• Fresh chopped cilantro, for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot over medium-high heat.
2. Step 2: Add the diced red onion and cook, stirring frequently, for 3 to 4 minutes until softened.
3. Step 3: Stir in the minced garlic, cumin, chili powder, and chiles in adobo (if using). Cook, stirring frequently, for another minute until fragrant.
4. Step 4: Add the black beans, corn, fire roasted diced tomatoes, split red lentils, vegetable juice, and coconut milk. Season with a few large pinches of kosher salt and fresh cracked pepper. Stir well to combine.
5. Step 5: Cover the pot and bring the soup to a simmer over medium heat.
6. Step 6: Reduce the heat to medium-low and simmer, covered, for about 5 minutes or until the lentils are tender and cooked through.
7. Step 7: Stir in the juice of one lime and adjust seasoning with salt and pepper to taste.
8. Step 8: Serve hot, garnished with tortilla strips, sour cream, sliced jalapeño, and fresh chopped cilantro.

Tips & Variations

• If you prefer less spice, reduce or omit the chiles in adobo. For extra heat, add more jalapeño slices as garnish.
• Use vegetable broth instead of V8 juice for a milder flavor and lighter color.
• For a vegan option, use a plant-based sour cream or simply skip it.
• Add diced avocado or shredded cheese on top for extra creaminess and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken upon standing; add a splash of vegetable juice or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red split lentils cook quickly and break down easily, giving the soup a creamy texture. You can substitute with brown or green lentils, but cooking time will be longer and texture firmer.

Is this soup gluten-free?

Yes, all the ingredients are naturally gluten-free. Just ensure the tortilla strips you use for garnish are gluten-free if that is a dietary concern.

Creamy Lentil Tortilla Soup Recipe

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★★★★★

4.6 from 143 reviews

This Creamy Lentil Tortilla Soup is a flavorful and hearty vegetarian soup that combines lentils, black beans, corn, and fire-roasted tomatoes in a creamy coconut milk base, seasoned with cumin, chili powder, and a hint of lime. Perfect for a comforting meal, it’s topped with crispy tortilla strips, jalapeno slices, sour cream, and fresh cilantro for an added burst of texture and flavor.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Finishing & Garnish

• 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 the olive oil: Warm 1 tablespoon of olive oil in a large pot over medium-high heat to prepare for sautéing the aromatics.
2. Sauté the onion: Add the diced red onion to the pot and cook, stirring frequently, for 3-4 minutes until it softens and becomes translucent.
3. Add garlic and spices: Stir in the minced garlic, cumin, chili powder, and optional chiles in adobo. Cook for another minute while stirring constantly to release the spices’ aromas.
4. Add beans, veggies, and liquids: Incorporate the drained black beans, corn, fire-roasted diced tomatoes, split red lentils, vegetable juice, and coconut milk. Season with a few large pinches of kosher salt and fresh cracked pepper, stirring to combine all ingredients evenly.
5. Bring to a simmer: Cover the pot and heat the soup over medium heat until it starts to simmer.
6. Simmer gently: Reduce the heat to medium-low, keep the pot covered, and let the soup simmer for about 5 minutes, or until the lentils are tender and cooked through.
7. Finish with lime and seasoning: Stir in the juice of one lime and adjust the seasoning with salt and pepper to your taste.
8. Garnish and serve: Ladle the soup into bowls and top with tortilla strips, a dollop of sour cream, sliced jalapeno, and fresh chopped cilantro for a delicious finish.

Notes

• Adjust the amount of chiles in adobo based on your preferred spice level; start with 1 teaspoon and increase if desired.
• For a thinner soup, add a bit more vegetable juice or water while simmering.
• Use gluten-free tortilla strips to keep the recipe gluten-free.
• Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Red lentils cook quickly and help to thicken the soup, but you can substitute with yellow lentils if needed.

Keywords: lentil tortilla soup, creamy lentil soup, vegetarian Mexican soup, black bean soup, coconut milk soup, healthy tortilla soup