Description
A rich and creamy vegetarian tortilla soup packed with flavor and nutrients.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup heavy cream
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add bell pepper and zucchini, cook for 5 minutes.
- Stir in black beans, corn, vegetable broth, diced tomatoes, chili powder, and cumin.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with tortilla strips and cilantro.
Notes
- Adjust spice level by adding more chili powder.
- Use coconut milk for a dairy-free version.
- Top with avocado for added creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 40mg
Keywords: creamy vegetarian tortilla soup