Vegetarian Tortilla Soup
Laura Dec
From the kitchen of Brian & Jenny.
ingredients
- 1.5 cup chopped onion
- 3 tsp minced garlic
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1.5 tsp chili powder
- 8 cup vegetable broth
- 8 tbsp chopped cilantro
- 8 corn tortillas 6“ diameter, cut into 1/2” wide strips x 2" long
- 2 can chopped tomatoes 14.5 oz can (or use fresh tomatoes)
- 1 can black beans, rinsed and drained
- 1 lg zucchini, chopped
- 3 tbsp minced, seeded jalapeno
directions
- 1
Cook onion and garlic in oil until almost tender, 5 minutes.
- 2
Stir in tomato paste, cumin, chili powder. Add broth and 2 tbsp cilantro (save the rest). Bring to a boil.
- 3
Reduce heat, cover and simmer until flavors blend, about 25 minutes.
- 4
Add cut tortillas, tomatoes, beans, zucchini, and jalapeno. Cover and simmer about 15-20 minutes.
- 5
Add remaining cilantro to soup and serve.
notes
Yields 8 servings. Goes well with corn bread. Corn can also be added to the soup.
Source: Brian & Jenny
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