Tortilla Soup
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 six-inch corn tortillas
  • 2 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 4 teaspoon extra virgin olive oil
  • 1 medium onion, diced
  • 1 medium garlic clove, minced
  • 1 medium green bell pepper, diced
  • 1 small jalapeño pepper, finely diced
  • 1 small zucchini, diced
  • 1 cup frozen corn
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoon cumin
  • 4 cup water
  • 1 tablespoon reduced sodium vegetable broth base
  • 2 fourteen ounce cans diced tomatoes, with liquid
  • 1 fifteen-ounce can black beans, with liquid
  • 2/3 cup plant-based cheese, optional
  • 2/3 cup green onions, white and green parts, chopped
Directions
  1. Preheat the oven to 400 degrees F.
  2. Slice the tortillas into thin strips. Place them on a baking sheet and drizzle with 2 teaspoons of olive oil, then sprinkle the chili powder on top. Bake for about 5 to 8 minutes, until brown and crisp. Remove from oven and set aside. Turn off the oven.
  3. Meanwhile, prepare the soup by heating the remaining 2 teaspoons of olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, bell pepper, jalapeño, zucchini, corn, crushed red pepper, and cumin and sauté for an additional 5 minutes.
  4. Add the water, broth base, tomatoes, and black beans. Stir well and cover. Simmer over medium heat for 25 to 30 minutes, until vegetables are tender.
  5. Ladle about 1 cup of soup into soup bowls, and garnish with a few tortilla strips, 1 tablespoon of plant-based cheese, and 1 tablespoon green onions. Serve immediately.