Looking for a flavorful and delicious dish that is both healthy and vegetarian-friendly? Look no further! In today’s blog post, I’m excited to share an amazing recipe with you – Vegetarian Tortilla Soup. Bursting with flavor and packed with wholesome ingredients, this dish is a must-try for all soup lovers out there. I stumbled upon this gem created by Alison Roman on New York Times Recipes, and it has quickly become one of my favorites. Get ready to satisfy your taste buds and nourish your body with this incredible recipe.
Vegetarian Tortilla Soup Recipe
Vegetarian Tortilla Soup
The Vegetarian Tortilla soup is bursting with mouthwatering flavors and is a nutritious choice. The inclusion of chipotle peppers elevates the taste to a whole new level. Enjoy this soup for a light lunch or dinner.
Ingredients
- 2 tbsp olive oil
- 1/2 large yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 jalepeno seeds removed, finely chopped
- 1 1/2 tsp chili powder
- 2 canned chipotles in adobe sauce, finely chopped
- 28 oz can whole peeled tomatoes drained and crushed
- 4 cup vegetable broth
- 1 can black beans rinsed and drained
- 2 cups corn kernels fresh or frozen and thawed
Instructions
- Heat oil in a large pot over medium heat.
- Add the onion, garlic, jalapeno, and season with salt and pepper. Cook, stirring occasionally, until the onion is softened and translucent, which should take about 5-8 minutes.
- Sprinkle chili powder over the mixture and stir to coat. Cook for an additional 1 to 2 minutes to blend the spices.
- Then, add the chipotles and tomatoes, and season with salt and pepper. Keep cooking and stirring occasionally until the tomatoes begin to caramelize on the bottom of the pot.
- Next, it's time to add the vegetable broth, 2 cups of water, corn, and black beans. Bring the mixture to a simmer and then reduce the heat to low. Allow the flavors to meld by simmering for 15 to 20 minutes.
- Garnish with lime, cilantro, avocado and enjoy!
Notes
Customize your soup with a variety of delicious options, including chicken, cheese, and crispy tortilla strips. Feel free to mix and match to create the perfect combination that suits your taste buds.
Nutrition
Calories: 177kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 938mg | Potassium: 511mg | Fiber: 7g | Sugar: 8g | Vitamin A: 690IU | Vitamin C: 17mg | Calcium: 62mg | Iron: 3mg
This recipe was adapted by Alison Roman from the New York Times Cooking.
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