Vegetarian Tortilla Soup
Serves | 4-6 |
Dietary | Vegetarian |
Meal type | Main Dish, Soup |
Ingredients
- 1/2 Tbsp olive oil
- 1 onion (chopped)
- 2 Cloves garlic (minced)
- 1 carrot (peeled and chopped)
- 2 celery stalks (chopped)
- 1/2 jalapeño (seeds removed and minced)
- 2 zucchini (chopped)
- 1 red pepper (chopped)
- 1 can corn (drained)
- 1 can black beans (drained and rinsed)
- 1 28 oz can crushed tomatoes
- 4 Cups vegetable broth
- 2 Tsp cumin
- 1 Tsp corriander
- cilantro, feta cheese, green onions, avocado, lime (to garnish)
Tortillas
- 4 whole wheat tortillas (sliced into strips)
- 1/2 Tsp chili powder
Note
This soup is the perfect winter weather one-pot meal. Feel free to add leftover shredded chicken if you like. It also freezes really well so it's a perfect make ahead and big batch meal.
Directions
1. | Heat a large soup pot over medium high heat and add oil. Add onion, garlic, jalapeño, carrot, and celery and cook for about 5 minutes, until vegetables are tender. |
2. | Add red pepper, corn, and zucchini and continue to cook for another 5-10 minutes until tender. Add tomatoes, cumin, coriander, black beans, and stock and bring to a boil. Simmer uncovered for about 10-15 minutes, or until slightly thickened. |
3. | Remove 1 1/2 cups of soup and puree with an immersion blender or in the food processor. Add back to the soup and heat through. Garnish with tortilla strips, cilantro, avocado, lime juice, and feta. |
Tortillas | |
4. | Preheat oven to 400. Place tortilla strips on a parchment lined baking sheet and sprinkle with salt, pepper, and chili powder. Bake for about 10 minutes or until browned and crisp. |