31 October 7: Vegetarian Tortilla Soup

 

I made this for Aaron today as we finally had some cool weather. It's easy, delicious, and sure to be a family favorite. Photos by Elle

I made this for Aaron today as we finally had some cool weather. It’s easy, delicious, and sure to be a family favorite.
Photos by Elle

October Seven

Veg Tortilla Soup

We love this soup! Its flavorful, light, and each family member can add their own personal twist–topping it with cheese, avocado, and or green onions. It’s also a great Meatless Monday selection because its quick–about 30 minutes pot to bowl.

Ingredients

  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 cans Hunts Petite Tomatoes
  • 12 ounces vegetable broth
  • 1.5 cups of water
  • 2 cups of frozen corn
  • 1 5 ounce can chopped mild green chili peppers
  • 1 15 ounce can Bush’s Best Black Beans rinsed and drained
  • 1 tablespoon cilantro
  • tortilla chips
  • sliced avocados
  • shredded Pepper Jack Cheese
  • chopped green onions

Method

In a large soup pot, heat oil over medium heat. Add onions, bell peppers, and garlic,  sauté for about 10 minutes. Stir in oregano, chili powder, cumin,  petite tomatoes, vegetable broth, and water. Bring to a boil, then reduce to simmer. Cook for about 10 minutes.

Stir in beans, corn, green chilies, and cilantro. Allow to simmer for an additional 20minutes.

Serve in soup bowls over tortilla chips, topping with avocado, cheese, and green onions.

Serves 8

Bon Appetite,

Ellesig

Copyright ElleVeg 2013