Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 6 cups low-sodium vegetable broth
  • 1 can (14.5 oz) diced tomatoes with green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup frozen corn
  • 1/2 cup red lentils, rinsed
  • 1 tbsp lime juice
  • 4 oz cream cheese
  • 2 cups tortilla strips, toasted
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup cotija cheese, crumbled

Instructions:

  1. Heat olive oil in a pot or skillet. Add the diced onion, bell pepper, and minced garlic, cooking until translucent and softened, approximately 5 minutes.
  2. Stir in ground cumin, smoked paprika, and chili powder; stir constantly for 60 seconds until the spices are fragrant and toasted.
  3. For slow cooker: Transfer the sautéed aromatic mixture to the crockpot. For stovetop: Continue in the same pot.
  4. Stir in the vegetable broth, diced tomatoes with green chiles, drained black beans, drained kidney beans, frozen corn, and rinsed red lentils.
  5. Cook on low in a slow cooker for 6 hours, or simmer on the stovetop for 30 minutes until the lentils have softened and thickened the broth.
  6. Stir in the lime juice and cream cheese (or cashew cream) until smooth and creamy.
  7. Ladle soup into bowls and garnish with toasted tortilla strips, diced avocado, chopped cilantro, and crumbled cotija cheese.