Friday, November 11, 2011

Vegetarian Tortilla Soup

This soup comes together very quickly--it's great for dinner right after a long day at work. I added the zucchini because I live in Utah and still have frozen zucchini leftover from my summer garden.

Vegetarian Tortilla Soup

2 Tbsp vegetable oil
1 (16 oz) pkg frozen bell pepper and onion stir fry mix
3 cloves garlic, minced
1 1/2 Tbsp cumin
1 (7 oz) can diced green chilies
1 (14 oz) can crushed tomatoes
1 (9 oz) can whole corn kernels
1 (15 oz) can black beans
1 cup shredded frozen zucchini (optional)
32 oz vegetable broth
Salt and pepper, to taste
1 avocado
1/2 cup shredded cheese
Tortilla strips

In a large pot, heat vegetable oil. Add stir fry mix, garlic, and cumin. Stir and cook until peppers are tender (about 5 minutes). Add chilies, tomatoes, corn, black beans, zucchini, vegetable broth, salt and pepper.

Bring to a boil. Simmer, uncovered, stirring occasionally, for 30 minutes.

Ladle into bowls. Top with chopped avocado, cheese, and tortilla chips.


Keel said...

It seems so good!