Vegetarian  Tortilla Soup


Crushed Tomatoes

Olive Oil


Salt & Pepper

Red Bell Peppers

Black Beans

Red Lentils

Corn Tortillas


Adobo Sauce


Shredded Cheese


Cumin Oregano Chili Powder


Veggie Broth


Heat the olive oil in a large skillet over medium high heat. Sauté the onions for 5 minutes until they soften and turn translucent.

Add the red peppers and continue sautéing for 2-3 minutes.

Stir in the garlic, adobo sauce, cumin, chili powder, oregano, salt and pepper.

Transfer the onions and peppers to a slow cooker.

Add the black beans, corn, red lentils, crushed tomatoes and vegetable broth. Stir everything together.

Cook on high for 4 hours until the lentils are soft and have broken down and the soup has slightly thickened.

While the soup is cooking, preheat the oven to 400 degrees F.  Toss the corn tortilla strips with olive oil and salt on a sheet pan. Bake until golden and crispy, about 10-12 minutes.

Divide the soup into bowls and top with tortilla strips, avocados, radishes, cilantro and shredded cheese. Serve with lime wedges.

Vegetarian  Tortilla Soup