Sopa Azteca with Lentils
with avocado / baked tortilla strips
This flavorful soup is full of warm spices and colorful veggies. Set out all the toppings for a fun meal that you can finish with your favorite toppings. A version of this soup was featured in 2019.
Ingredients
- 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)
- Tortillas, taco-sized corn or flour - 2 , sliced into 2” / 5 cm strips (sub tortilla chips)
- Oil, cooking - 1 Tbsp
Prep
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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)
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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)
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Avocados / Limes / Cilantro - Prep as directed. Divide into serving bowls.
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Make
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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.
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Add chili powder, cumin, salt, and garlic. Saute for 1 minute more.
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Add stock, tomatoes (including liquid), and adobo sauce. Bring to a simmer. If using raw lentils, add them now (wait if using cooked lentils).
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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.)
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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.
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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.
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Serve soup with avocados, limes, cilantro, sour cream, and remaining tortilla strips to be added at the table. Enjoy!
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