Vegetarian Tortilla Soup
This Tortilla Soup is one of my go-to's. It is super easy and freezes well. It is perfect for these chilly Fall nights! It is loaded with flavor, fiber, and antioxidants! -Dena
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2 T olive oil
1 t cumin
½ t chili powder
¼ t onion powder
¼ t smoked paprika
¼ t red pepper (optional – this adds spice)
1 large green bell pepper, diced
1 large red bell, diced
¼ red onion or ½ white or yellow onion, diced
4 cups veggie or chicken broth (my absolute favorite is Imagine Foods No Chicken Broth)
1 can black beans, rinsed and drained
½ cup corn (fresh, frozen, or canned)
½-1 fresh lime (optional, but does really add great flavor)
Heat the oil in a pan at medium high heat. Add the spices and stir into oil – let simmer about a minute. This releases all of the amazing flavor!
Add diced vegetables. Sautee for about 5 minutes or until softened.
Add 4 cups broth. Bring to boil. Turn down to a simmer. Add black beans and corn. Simmer for about 20 minutes.
Pour able half the soup into a blender, and blend until smooth. Alternately you can use a food processor or immersion blender instead. Add back to your soup.
Juice your fresh lime. Add half the juice and taste. Add more if needed. At this point you may also wish to add salt and pepper for flavor.
Top with cilantro, green onions, avocado, and/or tortilla chips! This soup freezes well so you may consider doubling the recipe and freezing for a quick meal later! I like to freeze individual servings for lunches.