Black Lentil Chicken Tortilla Soup
Prep Time:
15 minutes
Cook Time:
40 minutes
Serves:
6 servings
Preparation
1. In a large soup pot, heat a drizzle of olive oil over medium heat. Add the diced onion and garlic; sauté until softened and fragrant, about 3–4 minutes.
2. Stir in tomato puree, broth, lentils, oregano, and cumin. Bring to a boil.
3. Reduce heat and simmer for 25–30 minutes, until lentils are tender.
4. If using, add chicken pieces and lime juice, then season with salt and pepper to taste. Simmer for 5–10 more minutes.
5. Ladle the soup into bowls and top with tortilla strips, avocado, cilantro, red onion, chives, and a dollop of sour cream. Serve with lime wedges on the side.
About The Recipe
Smoky, protein-packed, and perfectly zesty — this black lentil tortilla soup combines rich flavor and nourishing comfort in every bite.
Ingredients
1 cup dried black lentils, rinsed
2 cups cooked roasted chicken, cut into pieces (optional)
1 white onion, diced
2 cups tomato puree
6 cups chicken broth
3 garlic cloves, minced
1 tsp dried oregano
1 tsp ground cumin
Juice of 1 lime
Salt and pepper
Olive oil
1 cup tortilla strips