1. Sauté Aromatics:
In a large soup pot, heat olive oil over medium heat. Add diced onion, bell pepper, and jalapeño. Sauté for 5 minutes, or until softened.

2. Add Spices:
Stir in garlic powder, smoked paprika, cumin, cayenne, salt, and pepper. Cook for 1–2 minutes until fragrant.

3. Build the Base:
Add vegetable broth, tomato sauce, salsa, black beans, red beans, lentils, and corn. Stir well to combine.

4. Simmer:
Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, until lentils are tender.

5. Make It Creamy:
Stir in the light cream cheese until fully melted and the soup is smooth and creamy.

6. Serve:
Ladle soup into bowls and garnish with tortilla chips, cilantro, lime wedges, and/or shredded cheese.