Description
A hearty and flavorful tortilla soup that’s perfect for a warm meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 cup corn kernels
- 1 lime, juiced
- Salt and pepper to taste
- 1 cup tortilla strips
- 1/2 cup cilantro, chopped
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots, celery, and bell pepper, cooking until they begin to soften.
- Stir in the diced tomatoes, vegetable broth, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20 minutes.
- Stir in lime juice and adjust seasoning as necessary.
- Serve hot, topped with tortilla strips and cilantro.
Notes
- This soup freezes well; just leave out the tortilla strips until serving.
- Adjust spices according to your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg