Vegetarian Lentil Tortilla Soup

Ingredients

• 1 cup onion (diced)
• 1 tsp avocado oil (or olive oil)
• 1 bell pepper (diced)
• 1 jalapeno pepper (diced)
• 2.5 cups vegetable broth (or chicken broth if needed)
• 14-15 oz tomato sauce or crushed tomatoes (can)
• 1/2 cup salsa verde (mild or medium, or your favorite salsa)
• 1 TBSP tomato paste
• 15 oz black beans (can, drained and rinsed)
• 15 oz pinto beans (can, drained and 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
• 1/4-1/2 cup heavy cream (optional)
• salt and pepper (to taste)
• crushed tortilla chips (for topping)
• shredded cheddar or mex-blend cheese (for topping)
• sliced or diced jalapeños (for topping)
• chopped red onion (for topping)
• pico de gallo (for topping)
• sliced avocado (for topping)
• fresh cilantro (for topping)
• sour cream or greek yogurt (for topping)

Instructions

1. 1.Chop your veggies and measure out the ingredients.
2. 2.Add bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs and spices to the pressure cooker.
3. 3.Set IP to high pressure for 15 minutes.
4. 4.Allow natural pressure release.
5. 5.Stir in the cream.
6. 6.Add all your favorite toppings and enjoy.