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Vegetarian Tortilla Soup
Ingredients
4 small
corn tortillas
¼ teaspoon
chili powder
Salt and pepper
to taste
1 tablespoon
olive oil
1
onion, chopped
1
green bell pepper, chopped
1
jalapeño, seeded, chopped
2
garlic cloves, minced
2 tablespoons
tomato paste
2 teaspoons
chili powder
2 teaspoons
cumin
4 cups
low sodium vegetable broth
2 cups
water
1 28-ounce can
crushed tomatoes
½ cup
cilantro leaves, chopped
¾ cup
quinoa
1 15-ounce can
black beans, drained and rinsed
1 cup
frozen corn
1
avocado, sliced
Shredded
cheddar cheese
Chopped
cilantro
Finely chopped
red onions
Lime wedges
for serving
Instructions
STEP 1
Preheat the oven to 375°F. Lightly oil a baking sheet. Place the tortilla strips in a single baking sheet; season with chili powder, salt and pepper, toss to combine, then arrange in a single layer. Bake until crisp and golden, about 10-12 minutes, tossing halfway through; set aside.,
STEP 2
Heat olive oil in a large stockpot over medium heat. Cook the onions, green pepper and jalapeño until tender, 5-7 minutes.,
STEP 3
Add the garlic, tomato paste, chili powder and cumin and continue to cook until garlic and spices are fragrant, about 2 minutes.,
STEP 4
Stir in vegetable broth, crushed tomatoes, water, cilantro and a quarter of the baked tortilla strips. Reduce to a simmer and cook uncovered for 30 minutes.,
STEP 5
Stir in quinoa, black beans and corn. Simmer uncovered, until quinoa is cooked, about 15-20 minutes.,
STEP 6
Serve the soup with the remaining baked tortilla strips and your favorite toppings.
Nutrition Facts
(per serving)
Calories:
470 calories
Servings:
4 servings
Carbohydrates:
69 g
Fat:
15 g
Fiber:
13 g
Protein:
17 g
Sugar:
4 g
Meal Effort
Preparation:
30 minutes
Cook:
1 hrs 7 mins
Total:
1 hrs 37 mins