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Creamy Southwest Lentil Tortilla Soup with Cheesy Jalapeño

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A hearty, creamy lentil soup infused with southwest spices, topped with melty cheddar, roasted jalapeños, and crispy tortilla strips. Comforting, flavorful, and perfect for family dinners or potlucks.

Ingredients

Scale
  • 1 cup brown or green lentils (about 7 oz), rinsed
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded and minced (use more for extra spice)
  • 1 (14 oz) can diced tomatoes with juices
  • 4 cups vegetable broth
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • Juice of 1 lime
  • 1/2 cup Greek yogurt or sour cream (use dairy-free if preferred)
  • 2 jalapeños, sliced thin (for topping)
  • 1 cup shredded cheddar cheese
  • 1 cup tortilla chips or strips
  • 1/4 cup fresh cilantro, chopped (optional)
  • Avocado slices (optional, for garnish)
  • Extra lime wedges (optional, for garnish)
  • Hot sauce (optional, for garnish)

Instructions

  1. Dice onion, carrot, celery, red bell pepper, and jalapeño. Mince garlic.
  2. Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté 5-6 minutes until softened. Add garlic, bell pepper, and jalapeño; sauté 2-3 minutes more.
  3. Add cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook 1 minute to bloom spices.
  4. Add rinsed lentils and diced tomatoes (with juices). Stir to combine.
  5. Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer 25-30 minutes until lentils are tender.
  6. Remove about 2 cups of soup and blend until smooth (using a blender or immersion blender). Return blended soup to pot.
  7. Stir in Greek yogurt or sour cream. Taste and adjust salt or lime juice as needed.
  8. Slice jalapeños thin and roast on a baking sheet at 400°F for 8-10 minutes, or sauté in a skillet until slightly charred. Mix roasted jalapeños with shredded cheddar cheese in a small bowl.
  9. Crush tortilla chips or slice corn tortillas into strips. Toast in oven for 5 minutes at 400°F for extra crunch (optional).
  10. Ladle soup into bowls. Top with cheesy jalapeño mixture, tortilla strips, cilantro, and avocado slices if desired. Squeeze fresh lime juice over each bowl.

Notes

For a vegan version, use dairy-free yogurt and vegan cheddar. For gluten-free, use certified GF tortilla chips. Adjust spice level by omitting or increasing jalapeños. Prep veggies ahead for faster assembly. Soup thickens as it sits; add broth to thin if needed. Leftovers taste even better the next day.

Nutrition

Keywords: southwest lentil soup, tortilla soup, cheesy jalapeño, vegetarian soup, creamy lentil soup, gluten-free, easy weeknight dinner, comfort food, potluck recipe

Find it online: https://tomyumy.com/creamy-southwest-lentil-tortilla-soup-recipe-with-cheesy-jalape-n-o/