vegetarian tortilla soup

vegetarian tortilla soup.jpg

this soup is a fantastic winter warmer! i love this because it is full of flavor! the fresh corn and peppers are so yummy! the soup is super yummy with all of the delicious garnishes, but if you have leftovers, the soup is flavorful enough that it can stand on its own. I love this, also because it has very little fat and has a ton of veggies! i plan to make a huge batch for lunches during the week!

serves 6

5 corn tortillas

1 28 ounce can crushed tomatoes

1 can black beans, drained and rinsed

1 box vegetable broth

1 onion diced

2 cloves of garlic, minced

3 ears of corn cut from the cob

1 yellow pepper, cleaned and chopped

1 jalapeno, cleaned and chopped

¼ cup olive oil

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

½ teaspoon cayenne

salt and pepper to taste

for garnish:



shredded smoked gouda


hot sauce

in a large pan cook onions and garlic in olive oil until translucent

add spices, tomatoes and broth simmer about 5 minutes

use immersion blender to make soup thick and creamy

add peppers, black beans and corn

cook about 30 minutes until peppers are tender

brush tortillas with olive oil and slice into thin strips

toast these in the oven at 350 degrees until golden and crisp

sprinkle with a bit of salt

garnish the soup with avocado, sour cream, cheese, tortilla strips and cilantro


Cheers! - lh

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