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Vegetarian Tortilla Soup

Mexican, Soup | June 9, 2014 | By

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Ingredients:

1 tbsp olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
1.5-2 cups cooked black beans (drained,rinsed )
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top

Chopped avocado, for garnish
Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)

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Method:

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.Meanwhile, chop the peppers, zucchini, green onion, beans and remove corn from cob . Add the veggies into the pot and sauté for another 5-10 minutes.Add in the crushed tomatoes, cumin and broth. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.  Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips . Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, , green onion, and tortilla strips. Serve immediately.

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Georgia Bitay