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Sopa Azteca with Lentils
with avocado / baked tortilla strips

Active: 30 min Total: 30 min
This flavorful soup is full of warm spices and colorful veggies. Make it in the slow cooker and set out all the toppings for a meal that's ready whenever you are.
Smarts: To make use of tortillas that you may have purchased earlier in the week for Mexican Shakshuka, this recipe includes instructions for making your own baked tortilla strips. If you don't have leftover tortillas or just want to save time, you can use tortilla chips instead (as shown in the photo and used in this recipe the first time we featured this soup).
Tags

Ingredients

Metric
Servings:
4
Baked Tortilla Strips:
  • Tortillas, taco-sized corn or flour - 2, sliced into 2” / 5 cm strips
  • Oil, cooking - 1 Tbsp
Sopa Azteca with Lentils:
  • Onions, medium - 1, chopped
  • Bell peppers, any color - 1, chopped
  • Carrots - 12 oz, cubed
  • Garlic - 4 cloves, chopped
  • Avocados - 1, diced
  • Limes - 1, wedges
  • Cilantro - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin - 2 tsp
  • Salt - 1 tsp
  • Stock, any type - 5 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Adobo sauce - 2 Tbsp (from a can of chipotles in adobo)
  • Lentils, red and uncooked - 1/3 cup (sub pre-cooked lentils; triple the amount of uncooked lentils listed)
  • Corn, frozen - 1 cup
  • Sour cream - 1/2 cup (sub plain or Greek yogurt)

Nutrition Facts

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Prep

  1. Onions / Bell peppers / Carrots / Garlic - Prep as directed. Combine onions, bell peppers, and carrots. Store garlic separately. (Can be done up to 5 days ahead)
  2. Bake tortilla strips - Heat oven to 425F / 218C. Slice tortillas into thin strips, ~2" / 5 cm. Toss with oil (portion for tortilla strips) and spread on a sheet pan. Season with some salt and black pepper. Bake, shaking the pan halfway through, until tortillas are crisp, 8 to 10 minutes. (Can be done up to 3 days ahead)
  3. Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil (portion for soup) and then onions, bell peppers, and carrots. Saute until vegetables are starting to soften, 3 to 4 minutes.
  2. Add chili powder, cumin, salt, and garlic. Saute for 1 minute more.
  3. Add stock, tomatoes (including liquid), and adobo sauce. Bring to a simmer. If using raw lentils, add them now (wait if using cooked lentils).
  4. Simmer soup for 5 to 6 minutes to let the flavors come together. (If you added raw lentils, cover with a lid, and continue simmering until lentils are tender, 15 to 20 minutes total.)
  5. Stir in corn (and lentils if using pre-cooked). Continue cooking until everything is warmed through. Taste and season with some salt and pepper. Add some hot sauce (not in ingredients list) if you’d like the soup spicier.
  6. Divide half of the tortilla strips between serving bowls. Ladle soup over tortilla strips and give the soup a stir to mix the strips in.
  7. Serve soup with avocados, limes, cilantro, sour cream, and the remaining tortilla strips to be added at the table. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (36)
Gluten-free (4)
Paleo (6)
Vegetarian (10)

Most Helpful

Delicious! We made this in the Instant Pot. First sautéed the veggies (-corn, forgot to add that until after cooking) with garlic and spices, then threw in the rest of the ingredients, including bone-in skinless chicken leg quarters for the slow cooker step. Cooked on high pressure for 30 minutes with a 3 minute natural pressure release. Chicken was falling off the bone and the flavor was wonderful. Very easy to throw together.

By: Lyndsey
Posted: Nov 03, 2019
Diet: Original
1 Helpful

26 reviews

Loved the soup. Chicken came out very juicy. Also made it in the IP - pressure for 25 mins, natural release for 5.

By: Seren
Posted: Sep 14, 2021
Diet: Original
0 Helpful

Always a winner! I like to take the immersion blender to thicken it up a bit.

By: Jennifer
Posted: Jun 05, 2021
Diet: Vegetarian
0 Helpful

Made this with leftover turkey from thanksgiving. Added a can of charro beans and fideo pasta

By: Aaron
Posted: Nov 30, 2020
Diet: Original
0 Helpful

Yall, this soup is a new favorite of mine. Flavors were amazing! My 8 year old loved it too!

By: Kathryn
Posted: Sep 10, 2020
Diet: Original
0 Helpful

Very good and easy. I will make this again!!

By: Kimberly
Posted: Mar 04, 2020
Diet: Paleo
0 Helpful

I would probably cook the onions first because they are pretty raw tasting in the final soup.

By: Karen
Posted: Dec 10, 2019
Diet: Original
0 Helpful