Vegetarian Tortilla Soup
Ingredients
The soup
-
1
T.
olive oil
-
1
large
onion, diced
-
3
cloves
garlic, minced
-
1
large
jalapeno, minced
-
1
large
russet potato, diced
-
2
small
zucchini, chopped
-
1
bag
frozen corn
-
2
15 oz.
cans diced tomatoes with green chiles
-
3
15 oz.
cans vegetable broth
-
½
bunch
fresh cilantro, chopped
-
to taste
salt and pepper
Toppings
-
to taste
cheese
-
to taste
tortilla strips
-
to taste
diced avocado
-
to taste
lime wedges
-
to taste
additional cilantro
Instructions
- 1. Heat olive oil in a large pot and sauté the onion until tender.
- 2. Add garlic and jalapeno, sauté for about 2 minutes.
- 3. Stir in potato, zucchini, and corn; sauté until veggies are soft.
- 4. Pour in diced tomatoes and vegetable broth, stir well.
- 5. Add fresh cilantro and lime juice, season with salt and pepper.
- 6. Serve hot with desired toppings.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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