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Vegetarian Tortilla Soup

Posted on 01 September 2017

When cold weather and a craving for Mexican arrive together, whip up this simple vegetarian soup. Southwestern flavors along with contrasting textures make each bite a delight! Serves 4-6.

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 small onion, chopped
  • 1 jalapeño pepper diced, seeds removed to reduce heat if desired
  • 2 garlic cloves, minced
  • 1½ tsp ground cumin
  • 4 cups reduced sodium vegetable broth
  • 1 cup corn kernels
  • 1 - 15oz can black beans, drained and rinsed
  • 1½ cups mild salsa
CILANTRO OIL FOR SERVING
  • tortilla chips
  • Mexican cheese blend
  • 2 avocadoes
  • sour cream
  • 1 lime

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and jalapeño. Cook, stirring often, until vegetables are tender, about 5 minutes.
  2. Stir in garlic and cumin, cook 30 seconds more until fragrant.
  3. Add broth, corn, and beans. Increase heat to high and bring to a rapid simmer.
  4. Stir in salsa and bring back to a simmer.
  5. Combine olive oil and Cilantro Oil Extract in a small bowl. Set aside.
  6. Serve by placing a handful of tortilla chips and cheese in the bottom of a bowl.
  7. Ladle the soup into the bowl and drizzle with cilantro oil, reserve remaining oil for other uses.
  8. Float ½ an avocado on top, the pit crater filled with sour cream. Finish with a squeeze of lime juice.
Savor a bowl of southwestern flavor!

Products used in this recipe

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