Lentil Tortilla Soup

1 onion diced
1 red bell pepper diced
4 garlic cloves minced
1 jalapeno diced (optional)
2 15 oz cans fire roasted tomatoes
1 can black beans drained & rinsed
3/4 cup dried red lentils
1 cup fire roasted corn
1/3 cup cashew cream (or heavy cream)
1 tbsp tomato paste
2.5 cups vegetable or chicken broth
2 tsp chili powder
2 1/2 tsp cumin
1 tsp oregano
1 tbsp sugar
1 tsp salt
1 tbsp lime juice (about 1/2 lime)

Chicken (optional) 2 cooked breasts shredded

Saute onion, then add pepper, garlic and jalapeno & saute a couple more min until softened. Blend tomatoes until salsa consistency. Add all ingredients except lime juice and bring to boil. Lower heat and cover to simmer for 20-25 min until lentils are cooked through. Remove 2 cups soup and blend, then return to pot. Stir in lime juice.

IP METHOD:

Add all ingredients except cream and lime juice (and chicken if using) to the instant pot. Seal lid and set to manual for 15 min. Quick release. 

Remove 2 cups of soup and blend. Mix blended soup back into instant pot and then add chicken, cream and lime juice.

Garnish with tortilla strips, guac, lime, cilantro, etc.