Lentil Tortilla Soup

Source: peasandcrayons.com

Ingredients

• 1 cup diced onion
• olive oil for frying 
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth 
• 15 oz canned crushed tomatoes
• 1/2 cup mild or medium salsa 
• 15 oz can black beans (drained + rinsed)
• 15 oz can pinto beans (drained + rinsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 cup cream cheese (vegan: use cashew cheese)
• 1 tsp salt
• 1 TB taco seasoning

Garnishes:

• crushed tortilla chips 
• shredded cheddar or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• pico de gallo
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instant Pot: place all ingredients except cream cheese in pot.  Seal lid, set high pressure for 15 minutes, & let pressure naturally release.  Stir in cream cheese.

Stovetop: Same as above but let simmer (with lid on pot) until lentils are cooked.