Tortilla Soup

This warming and satisfying soup is ready in about 30 minutes. It’s full of flavor with corn, black beans and tomatoes in a zesty broth. Top with tortilla strips for added crunch. Adding shredded Mexican cheese over the finished dish will add creaminess and flavor, turning this vegan dish into a vegetarian one.

  • 1 med Onion, diced
  • 1 med Green bell pepper, diced
  • 4 cloves Garlic, minced
  • 2 15-oz cans Black beans
  • 2 tbs Olive oil
  • 2 tsp Dried oregano
  • 1 tsp Cumin
  • 1 28-oz can Fire roasted diced tomatoes
  • 1½ cups Corn, fresh or frozen
  • 1 tbs Sauce from a can of chipotle peppers in adobo sauce
  • 4 cups Vegetable broth
  • 1 tsp Salt and pepper, each
  • 4 sm Radishes, sliced
  • 1 sm lime, sliced
  • 1 sm Avocado, sliced
  • 2 tbs Cilantro, chopped
  • 1 cup Tortilla chip strips

1. In a large pot, heat olive oil and sauté onion about 5 minutes, until translucent.

2. Add green pepper and garlic, then sauté for 3 minutes. Stir in the oregano and cumin.

3. Add tomatoes, beans, corn, adobo, broth, salt and pepper. Bring to a boil, then simmer 10 minutes.

4. Taste and adjust spices if needed.

5. Serve garnished with radishes, cilantro, avocado, lime and/or tortilla strips.

Serves 4-6 | Time to Table 25 mins