Vegetable Tortilla Soup
Yield 6
Vegetable Tortilla Soup
Fresh and flavorful tortilla soup topped with crispy tortilla strips is a satisfying meal any day of the week.
Ingredients
- 2 Tablespoons olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 4 cloves garlic, peeled and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (28 ounce) can fire-roasted tomatoes
- 4 cups vegetable broth
- 2 (15 ounce) cans black beans, drained
- ½ cup crushed tortilla chips
- 1 avocado, diced
- 2 Tablespoons cilantro, chopped
- 1 Tablespoon fresh lime juice
Instructions
- Chop the onion, bell pepper and garlic.
- Heat olive oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the bell pepper, garlic, jalapeño (if using), cumin and oregano. Cook for another 3-4 minutes, until fragrant.
- Add the fire-roasted tomatoes, black beans, and vegetable broth to the pot and bring to a boil. Reduce the heat to low and simmer uncovered for 10 minutes.
- To serve, divide the soup among bowls and top with tortilla strips, avocado, cilantro, and a squeeze of lime juice.
Notes
Variations to Try
- Try using different kinds of beans
- Add diced jalapeño for extra spice
- Try making your own tortilla chips by tossing strips of corn tortillas with olive oil and salt and baking in a 400 degree oven until golden brown or in a skillet on the stovetop.
Something to Chew On
- Tortilla Soup was born in the state of Tlaxcala near Mexico City. In fact, Tlaxcala in Nahuatl means “the land of the corn” or “ the place where tortillas abound”.
- Beans fall into a class of vegetables called legumes and are among the most versatile and nutritious foods available
- How can you tell if an oiled pan is “shimmering”?
Nutritional information is approximate guide only, calculated using an online nutrition calculator. The facts are based on one pancake using one tbsp of mixture. Yields about 12 -15 pancakes.