Description
Flavor packed Slow Cooker Lentil & Black Bean Tortilla Soup that’s packed with veggies and plant based proteins. It’s easy, vegetarian, filling and delicious!
Ingredients
1 tsp. canola oil
1 large yellow onion, chopped
2 poblano peppers, chopped
2 cloves garlic, minced
1 serrano pepper, minced
1 c. dried lentils, rinsed
1 28 oz. can fire roasted diced tomatoes
4 c. low sodium vegetable broth
2 Tbsp. ancho chili powder (or regular chili powder)
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. coriander
1 tsp. oregano
8 oz. spinach
1 c. frozen corn
1 14 oz. can black beans, rinsed
Tortilla strips:
6 – 6 in. corn tortillas, cut into 1/4 in. strips
1 Tbsp. canola oil
1 tsp. cumin
Pinch of salt
Toppings (optional):
Feta
Avocado
Lime
Cilantro
Instructions
In a medium skillet heat canola oil over medium-high heat and saute onion, poblano peppers, garlic and serrano pepper until softened and lightly browned, about 5 minutes. Transfer to slow cooker. (Alternately, you can use your slow cooker saute function if applicable).
Add in lentils, tomatoes, broth, chili powder, paprika, cumin, coriander and oregano. Stir ingredients to combine. Cover and cook on high for 4 hours or low for 8 hours. Add in spinach, frozen corn and black beans 30 minutes before serving; stirring occasionally to help wilt down spinach.
To make tortilla strips, preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss the corn tortillas with canola oil, cumin and salt on the baking sheet (save yourself a dirty bowl). Arrange as best you can into a single layer, but it does not need to be perfect. Bake 12 to 15 minutes, tossing halfway, until lightly golden and crispy.
Serve the soup with tortilla strips and optional toppings. Enjoy!
Notes
Don’t have time for the tortilla strips? Just pick up a bag of your fav tortilla chips.
Keywords: slow cooker tortilla soup, tortilla soup, lentils, black beans, lentil and bean soup, vegetarian soup, vegetarian tortilla soup, slow cooker meal