Vegetarian Tortilla Soup
Ingredients
The soup
-
1
tablespoon
olive oil
-
1
yellow onion
chopped
-
1
red bell pepper
chopped & seeds removed
-
3
cloves
garlic, minced
-
1
tablespoon
ground cumin
-
1
teaspoon
dried oregano
-
1
teaspoon
smoked paprika
-
½
teaspoon
crushed red pepper flakes
-
4
cups
vegetable broth
-
1
cup
corn kernels
-
1
14.5 oz can
fire-roasted diced tomatoes
-
2
15 oz cans
black beans, drained and rinsed
-
1
teaspoon
fine sea salt
-
½
cup
fresh cilantro, chopped
Crispy Tortilla Strips
-
3
corn tortillas
-
1
tablespoon
olive oil
-
to taste
fine sea salt
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté onion and red bell pepper until soft.
- Add garlic, cumin, oregano, smoked paprika, and red pepper flakes, stirring until fragrant.
- Pour in vegetable broth, corn, diced tomatoes, black beans, and salt, bring to a boil, then simmer until vegetables are tender.
- Preheat oven to 400ºF, cut tortillas into strips, toss with olive oil and salt, and bake until crispy.
- Blend part of the soup until smooth, return to pot, stir in cilantro, and adjust seasoning.
- Serve warm with crispy tortilla strips on top.
Nutrition Facts (estimated)
Servings
4
Calories
390
Total fat
9g
Total carbohydrates
64g
Total protein
17g
Sodium
2594mg
Cholesterol
0mg
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