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Tortilla Soup

Tortilla Soup

Serves 8 


1 onion, chopped

1-2 bell peppers, chopped

2 cloves garlic, minced

1 tbsp olive oil

3 cups vegetable broth (OR 1 tbsp Better than Bouillon + 3 cups water)

1 (8 oz) can tomato sauce

1 (14.5 oz) can fired roasted diced tomatoes

1 (4.5 oz) can diced green chiles

1 (11 oz) can steamed corn, drained & rinsed

1 (14.5 oz) can black beans, rinsed

¼ cup cilantro, chopped

4 cups lentils, cook halfway or use canned

1 ounce taco seasoning

2 cups brown rice, cooked 


  • Heat olive oil over medium heat.  Sauté onion, bell pepper and garlic about 3 minutes.

  • Add onion & garlic to slow cooker.  Add all ingredients except brown rice.

  • Heat on low, covered for 4-5 hours.

  • Add brown rice for final 15 minutes of cook time.

  • When ready to serve the soup, garnish with extra cilantro, jalapeños, dairy free cheese, tortilla strips or whatever you wish.  

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