Vegetarian Lentil Tortilla Soup by Peas and Crayons

onion, oil, bell pepper, jalapeno pepper, vegetable broth, canned tomato sauce, mild salsa verde, tomato paste, black beans, pinto beans, corn, dried red lentils, chili powder, garlic powder, cumin, cayenne pepper, heavy cream, salt and pepper, tortilla chips, cheddar or mex-blend cheese, jalapenos, red onion, pico de gallo, avocado, cilantro, sour cream or greek yogurt

Prep Time: 10 min
Cook Time: 15 min
Total Time: 50 min

– 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 if needed)
– 15 oz canned tomato sauce or crushed tomatoes
– 1/2 cup mild or medium salsa verde
– 1 tbsp tomato paste
– 15 oz can black beans (drained + rinsed)
– 15 oz canpinto 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
– salt and pepper (to taste)
– crushed tortilla chips
– shredded cheddaror mex-blend cheese
– sliced or diced jalapenos
– chopped red onion
– pico de gallo
– sliced avocado
– fresh cilantro
– sour cream or greek yogurt