Yellow Split Pea Tortilla Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and jalapeno, and sauté until onions are translucent.
• STEP 2.Add yellow split peas, vegetable broth, diced tomatoes, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the split peas are tender.
• STEP 3.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be careful with the hot liquid.
• STEP 4.Return the soup to the pot and heat over medium heat. Stir in lime juice and adjust seasoning if needed.
• STEP 5.To serve, ladle the soup into bowls and top with crispy tortilla strips, avocado slices, chopped cilantro, and a squeeze of lime juice.

Cooking Tips

• Soaking the split peas overnight can help reduce the cooking time.
• If you prefer a chunkier soup, you can blend only half of the soup and leave the rest as is.
• Feel free to customize the toppings based on your preference. Sour cream, shredded cheese, or diced tomatoes are also great options.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with warm tortillas or crusty bread for a complete meal.