Description
A delightful mix of flavors and textures, this creamy vegetarian tortilla soup is quick to prepare and perfect for cozy nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cream (or coconut milk for a dairy-free option)
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- Heat the olive oil: In a large pot, warm the olive oil over medium heat.
- Sauté aromatics: Add the chopped onion and minced garlic. Cook until softened and fragrant.
- Add vegetables: Stir in the diced bell pepper and zucchini. Sauté until they start to soften.
- Combine the goodness: Toss in the black beans, corn, vegetable broth, diced tomatoes, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Creamy finish: Stir in the cream or coconut milk, heating until warmed through.
- Garnish and serve: Serve hot, garnished with tortilla strips and fresh cilantro for a burst of color and flavor.
Notes
For a complete meal, serve with avocado slices, warm crusty bread, or set up a ‘soup bar’ with toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg