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  • Writer's pictureErin White

What’s Cookin’ Wednesday – Lentil Tortilla Soup

It’s getting cold here in NWA which is the perfect time for soup and chili! I love just dumping ingredients into a pot and letting them cook which is exactly what this recipe here is. Prior to switching over to plant-based/vegetarian meals, we really enjoyed chicken tortilla soup, so I wanted to try to make it without chicken!

This was a trial run for me, and it was a winner so I knew I had to share! For the chopped onion and green peppers, I use frozen because it’s easier!



  • 1 cup chopped onion

  • 1 cup chopped green pepper

  • 2-3 chopped jalapeños (depending on how hot you like it)

  • 2.5 cups vegetable broth

  • 1 can Rotel

  • ½ cup salsa (we like black bean corn salsa)

  • 1 can black beans (drain & rinse)

  • 1 can pinto beans (drain & rinse)

  • 1 can lentils (drain & rinse)

  • ½ packet of taco seasoning (or make your own recipe below)

  • 1 can lite coconut milk

  • Optional Toppings: cheese, tortilla chips, sour cream

**Taco Seasoning Recipe:

  • 1 tbl chili powder

  • 1 ½ tsp cumin

  • 1 tsp salt

  • ½ tsp paprika

  • ¼ tsp garlic powder

  • ¼ tsp onion powder



Cooking Instructions:

  • Find a large stove top pot and add all of the above ingredients into the pot. Cook on medium heat for 20-25 minutes or until onions and peppers are cooked. Be sure to stir frequently!

  • Top with your favorite toppings and enjoy!




Hi, thanks for stopping by!

I am a wife to my amazing husband Zach and a momma to an angel baby and now a beautiful baby boy. I am an anxiety warrior, a follower of Christ, and a devoted wife, mother, daughter, friend, and sister.

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