SPICY TORTILLA SOUP

I have been on a “vegan kick” recently. It isn’t because I am trying to eat vegan, but rather I have been looking for ways to incorporate some new foods into my diet.

In this case I am looking for ways to incorporate coconut milk products for the fat content. There is some support for full-fat coconut milk helping increase your good cholesterol and there are conversations around it’s anti-inflammatory benefits.

I am not a coconut expert or a dietician. Please don’t take my words and start preaching coconut milk saves lives. But do read this recipe and make it for dinner tonight!

Spoiler alert – this recipe contains coconut milk.

INGREDIENTS + DIRECTIONS

• 1 medium red onion (diced)
• 6 medium cloves of garlic (minced)
• 2 jalapeños
• 2 ½ tsp chili powder
• 1 TBSP cumin
• 3 tsp adobo sauce (or cajun)
• 1 can fire roasted tomatoes
• 1 can black beans
• 1 can/bag fire roasted corn
• ¾ c red lentils
• 1 can full fat coconut milk
• 32 ounces of tomato juice
• Lime
• Sharp cheddar cheese (shredded)
• Olive oil
• Salt + black pepper
• Tortilla chips

There are a few specific ingredients I would recommend after making this dish. I love to the fire roasted corn frozen from Trader Joes. And while you are there get the Mexican riced cauliflower and serve it as a side with this dish. I use spicy V8 for my tomato juice because I like the heat and extra flavors. Finally, buy Santitas tortilla chips – they are down right delicious.

Alright, one more thing. This really only takes 20 minutes to make and 10 minutes to prep. So in 30 minutes you have a meal that can feed the whole family. AND the tortilla chips make it fun for eating at any age. Just adjust your spice levels to your crowd. 

Sauté the onion for 3-5 minutes on medium heat, then add 1 diced jalapeño, the minced garlic, chili powder, cumin, adobo sauce and fire roasted tomatoes. Mix and heat until the seasonings blend together and cover the tomatoes. Approximately 1-2 minutes.

Combine black beans, corn, lentils, coconut milk and tomato juice and bring to a low boil. Toss in some salt + black pepper (I like to go heavier on the black pepper) cover and let simmer for 15-20 minutes. You are really looking to cook the lentils and let the flavors mingle.

Just before serving squeeze 1-2 limes depending on your flavor preference. Taste and adjust salt + pepper.

Top individual servings with sliced jalapeño, cheese and tortilla chips.

Enjoy!

SHOP MY KITCHEN ESSENTIALS

Here are some of my favorite kitchen items and exactly what I used to set-up my pictures. Thank goodness for Crate and Barrel! I do earn a commission on some of these links, but there is no charge to you. Your support is appreciated!

METAL PLATTER | FLATWARE | TOBEN PLATE | WOOD CUTTING BOARD | DUTCH OVEN | SHUN KNIFE