Lentil-tortilla soup

Yields: 8 cups

Cook time: 15 minutes on Instapot, 5-6 hours on slow cooker

Ingredients:

For the broth:

½ cup diced onion

1 bell pepper, diced

4 cups vegetable broth (or chicken broth)

3 divined and rehydrated California peppers

2 cans (14-15 oz) low-sodium crushed tomatoes

2 tsp minced garlic

2 corn tortillas, charbroiled

½ tsp cumin

¼ tsp cayenne pepper

salt and pepper to taste

 

Soup ingredients:

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto  beans, drained and rinsed

2 large carrots, peeled and chopped

1 cup dried red lentils

2 cups of cooked shredded chicken breast (optional)

Extra and optional toppings: avocado, cheese, chopped jalapeños, crushed tortilla chips, fresh cilantro.

Instructions for Instapot:

  1. Turn on your instapot to “sauté” mode. Place all the broth ingredients in the blender and pour into Instapot once it indicates “hot”. Sauté for about 5 minutes.
  2. Add the remaining ingredients and set to “pressure cooker” in “high” for 15 minutes.
  3. Let 15 or so to release pressure naturally and enjoy with your favorite toppings when serving.

Instructions for Slow Cooker:

  1. Place all the broth ingredients in the blender and pour into crockpot.
  2. Add the remaining ingredients and set crockpot to high heat and cook for 5-6 hours, covered.
  3. Once cooked, serve with your favorite toppings.