VEGETARIAN TORTILLA SOUP – CUISINE: TEX-MEX


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For this delicious Vegetarian tortilla soup, you will need frozen corn, avocado, tomato, black bean, tortilla strips.  Enjoy the taste of all these ingredients perfectly mixed in the soup.#blackbeantortillasoup #blackbeanrecipe #vegetariantortillasoup @foodeliciousness

Texas is known for its good food and many Mexican restaurants will serve you excellent dishes. But, until that some Texas visit why not try something new in your kitchen. Vegetarian tortilla soup is a great recipe for lunch or dinner.  For this delicious soup, you will need frozen corn, avocado, tomato, black bean, tortilla strips.  Enjoy the taste of all these ingredients perfectly mixed in the soup.

Check out the recipe below!

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Ingredients:

1 1/2 Tbsp olive oil

1 1/2 cups diced yellow onion

1 cup diced bell pepper (any color)

1/2 cup peeled and diced carrots

1 small jalapeno, seeded and diced (omit if you don’t like spicy)

1 Tbsp minced garlic

Salt and freshly ground black pepper

6 cups vegetable broth

1 (15 oz) can petite diced tomatoes

2 cups fresh or frozen corn

2 1/2 tsp chili powder

1 1/2 tsp ground cumin

2 (15 oz) cans black beans, drained and rinsed

1 Tbsp fresh lime juice

1/3 cup (slightly packed) chopped cilantro

1 avocado, sliced or diced

Queso fresco or shredded Mexican blend cheese, for serving (optional)

Directions:

Tortilla strips

8 (6-inch) corn tortillas

1 1/2 Tbsp olive oil

Instructions:

Preheat oven to 375 degrees. Heat 1 1/2 Tbsp olive oil in a large pot over medium-high heat. Add onion, bell pepper, carrot, and jalapeno and saute 4 minutes, add garlic and saute 1 minute longer.

Pour in broth, tomatoes, corn, chili powder, cumin and season lightly with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes.

Add black beans and simmer 5 minutes longer. Stir in cilantro and lime juice. While the soup is cooking brush sides of tortillas with the 1 1/2 Tbsp olive oil. Then layer tortillas in stacks of 4 and cut each stack in half, then cut into small strips.

Separate strips and spread onto a greased 18 by 13-inch rimmed baking sheet, working to place them in a single layer, season lightly with salt. Bake in preheated oven 6 minutes toss then spread back out and bake 4 – 7 minutes longer until crisp. Let cool.

If serving all of the soup right away, stir half of the tortilla strips into a soup (otherwise wait to stir strips in until reheating the soup).

Serve soup with avocado slices, cheese if desired and more tortilla strips on top.

 

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