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Mexican Lentil Tortilla Soup

This Mexican Lentil Tortilla Soup is an absolute favorite at my house these days. I make a huge pot of it at the beginning of the week, and it lasts me a couple of days. It makes the perfect lunch when it’s reheated and topped off with half an avocado. I love how simple and easy it is to make too – it’s fast on the stove or works in a slow cooker very effortlessly.

Utilizing filling ingredients such as lentils, that are packed with fiber and protein is a great way to lose excess pounds. Also, soups are super nourishing but easy on the waistline because they naturally help you eat less (if the soup doesn’t have hidden MSG which can make you eat more! – so watch out for that – see video below for more details). I made this soup on NBC’s Charlotte Today – which is always fun to do on live TV.

Lentil Tortilla Soup

Mexican Lentil Tortilla Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • ½ cup lentils rinsed
  • 6 cups vegetable broth
  • 1 (14 ounce) jar crushed tomatoes
  • ½ jalapeno pepper, seeded and minced
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon sea salt, more as needed
  • ¼ teaspoon pepper, more as needed
  • ¼ cup chopped fresh cilantro
  • 3 sprouted corn tortillas, cut in ½ inch wide pieces
Optional Toppings:
  • sliced avocado
  • goat cheese
  • a squeeze of fresh lime
  1. In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrots and cook until tender, 8-10 minutes. Add the garlic and cook 1 minute. Add the lentils, vegetable broth, tomatoes, jalapeno, cumin, coriander, salt, pepper, cilantro and tortilla strips. Bring to a boil and turn down the heat to a simmer. Cook for 20-25 minutes.
  2. To serve, place some of the soup in a bowl and top with the sliced avocado and goat cheese. Enjoy!
***Please use all organic ingredients if possible***
This recipe can also be used in a slow cooker, just throw all ingredients into the pot, and cook on high for 4-6 hours


If you want to make this soup (or any soup for that matter) in a slow cooker, you’ve got to check out my partner VitaClay – they are giving the entire Food Babe Army 10% off right now with code: FOODBABE on their website here. They have one of the safest slow cookers on the market because their pot is made out of clay! It’s non-stick chemical-free and perfect for health-conscious living. I have one and love it.

Hope you enjoy this recipe with friends and family – it’s a crowd pleaser, those melted tortillas get them every time. 




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87 responses to “Mexican Lentil Tortilla Soup

  1. This soup is so good, I can’t stop making it over and over!!! I can’t usually find organic jalepeno peppers, but adding a little salsa instead does the trick for us. I also used chicken broth, and since I’m off of grains, I didn’t add the tortillas. Even with the changes, it is still very very good.

  2. Love you Food Babe!!
    This recipe is sooo delicious – but I recommend one small change. Use home-made bone broth from organic/free range chicken bones. The health benefits of home-made bone broth are absolutely astounding for our health and body! Check out “Nourishing Traditions” if you want to find out more.

    xoxo Hannah

  3. Vani, thank you for such wonderful soup recipe! I made this for my Food Babe House Party and it was a hit. I am braving the cold in IL to pick up more organic vegetable broth so I can make another double batch of this soup.

  4. Delicious! The seasonings are perfect, and got better the next day. Avocago topper is just wonderful!

  5. This was amazing! Made it with chicken stock and added more to make it more soupy. I don’t usually like corn tortillas but loved them in this soup. The avocado and goat cheese really added a magnificent flavor!

  6. This soup is absolutely delicious! Upon serving, I added some organic shredded cheddar cheese on top along with some raw onion and cilantro. I’m having it again for lunch today.

  7. I have been trying to find meatless recipes that my husband will eat. Since we are mid-western meat and potatoes people, that is very hard to do. My husband loves this soup!! After using fresh jalapeno peppers, I will never buy them any other way. I have even tried the goat cheese yet.

  8. My 7 year old daughter told me to please write to the lady who made this recipe and tell her she gives it two thumbs up. (This is a huge compliment because there are not many dinner foods that she actually likes!)

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