Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Core, then finely chop half the jalapeño (whole jalapeño for 4 ppl), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)Rinse lentils in a strainer until water runs clear.

Add peppers, onions, corn, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Bake in the middle of the oven, stirring halfway through, until tender-crisp, 18-20 min. Set aside.

Meanwhile, heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then 1 tbsp (2 tbsp) jalapeños and Tex-Mex paste. Cook, stirring often, until fragrant, 1-2 min.

Add lentils, broth concentrate and 2 1/2 cups (5 cups) water to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils soften, 10-15 min.Add crushed tomatoes. Cook, stirring occasionally, until soup thickens slightly, 5-6 min. Season with salt and pepper. Stir in veggies once they are cooked.

Meanwhile, add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to another unlined baking sheet, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Toast in the top of the oven, until crisp and fragrant, 2-3 min. (NOTE: For 4 ppl, toast in the top and the bottom of the oven, rotating sheets halfway through.)Season with salt and pepper, to taste.

Divide soup between bowls. Dollop guacamole over top. Tear cilantro and sprinkle over top. Sprinkle with more jalapeños, if desired. Crush as many tortilla chips over soup, as desired. Serve any remaining chips on the side.