Kristen Shuman: Episode 39

Perfect for Winter, Kristen Shuman shares her Lentil Tortilla Soup

1 cup diced onion

1 jalapeno pepper, diced

1/2 cup salsa verde

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

1 T. Chili seasoning (blend of seasonings, not the chili powder)

1 tsp avocado oil or olive oil

2.5 cups vegetable or chicken broth

1 TBSP tomato paste

1 cup corn (fresh, canned, or frozen)

1/4-1/2 cup heavy cream or coconut cream (skimmed off a can of full fat coconut milk)

For topping, as desired:

Crushed tortilla chips, Shredded cheddar cheese, Diced jalapeños, Chopped red onion, Fresh pico de gallo, Sliced avocado, Fresh cilantro

1 bell pepper, diced

1 can (14-15 oz) can crushed tomatoes

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

3/4 cup dried red lentils

salt and pepper to taste

Prep
15 m

Cook
Depends on Method

Ready in
Depends on Method

Directions

1. Chop vegetables
2. Add everything to your IP or Slow Cooker but the heavy cream/coconut cream and optional toppings.
3. Set the IP to high pressure for 15 minutes. Allow natural pressure release.
4. If using a Slow Cooker, set to LOW for 8 hours or HIGH for 5 hours.
5. Stir in the cream if desired, serve with toppings.