1 tablespoon olive oil
1 red onion, roughly chopped
2 garlic cloves, minced
2 tablespoons chipotles en adobo sauce
1 teaspoon cumin
1/4 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1-28 ounce can crushed fire-roasted tomatoes
1 quart vegetable broth
1 cup red lentils
1-15 ounce can black beans, drained and rinsed
1-15 ounce can corn, drained and rinsed
Chopped cilantro, sliced avocado, tortilla chips and lime wedges for serving
Heat the olive oil in a skillet over medium high heat, add the onions and sauté until they start to turn soft and translucent, about 5-7 minutes. Add the garlic, chipotles en adobo sauce, cumin, dried oregano, salt and pepper stirring until fragrant, about 30 seconds.
Transfer the onion mixture to a slow cooker. Add the tomatoes, vegetable broth, red lentils, black beans and corn. Cook on high for 4-5 hours.
Divide the soup into bowls and top with chopped cilantro, avocado and tortilla chips. Serve the soup with lime wedges.