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Vegetarian Tortilla Vegetable Soup

5 star rating
 

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Submitted by: stormytx

 

Corn, carrots, tomatoes, bell peppers, black beans and summer squash in vegetable broth combine to make this tasty soup with strips of corn tortillas.
 

Ingredients

  • 8 corn tortillas
  • 4 tbsp (1/4 cup) corn oil
  • 2 cups onion, chopped
  • 1 1/2 cups corn, fresh or frozen
  • 4 cloves garlic, chopped
  • 1 jalapeno, seeded and chopped
  • 3 carrots, diced
  • 2 red bell peppers, diced
  • 3 tsp ground cumin
  • 2 tbsp tomato paste
  • 2 cups roma tomatoes
  • 2 qts vegetable stock
  • 1 can black beans
  • 2 zucchini or yellow squash, diced
  • Garnish:
  • Sour cream
  • Grated Monterey jack cheese
  • Cilantro
  • Limes, sliced
  • Avocado slices
  • Crisp Tortilla strips

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Method

Slice the corn tortillas into 1/2-inch wide strips. Reserve about half for garnish. Heat oil in soup pot and add remaining half of the tortilla strips, cooking over medium heat until almost crisp. Stir in onion, garlic, corn, jalapeno, carrots and red peppers. Cook over medium heat about 5 minutes, but do not brown. Stir in cumin and tomato paste; cook for 3-5 minutes. Add tomatoes, stock, beans and squash. Simmer for 15-20 minutes to maximize flavor. Garnish: Preheat oven to 350 degrees. Crisp the remaining tortilla strips on a baking sheet in preheated oven. Check every 5 minutes until crisp, 10 to 15 minutes total. Slice avocados and limes. Grate cheese. Place garnishes in separate bowls for guests to add to their soup at the table.

 

Notes: Nonfat Greek-style yogurt may be used in place of sour cream.

 

Number of Servings: 8

 

Submitted by: stormytx ()

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