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Year of the Soup: Week 4

This was a yummy one.  I’ve never had regular tortilla soup because it always has chicken in it, so I can’t vouch that this tastes like the real thing.  But it does taste good. The recipe is below.  I made some alterations to the original (I can’t seem to make a recipe without changing it a little.)

Vegetarian Tortilla Soup

Ingredients
  • 2 tablespoons vegetable oil
  • 2 green bell peppers, diced
  • 2 medium onions, diced
  • 2 cloves garlic, minced
  • 3 tablespoons ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 4 (14 ounce) cans vegetable broth
  • salt and pepper to taste
  • 12 ounces frozen whole kernel corn
  • 1 (8 ounce) can black beans, drained
  • 4 corn tortillas, chopped
  • 1 tsp lime juice
Directions
  1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  2. Mix corn, beans and tortilla into the soup, and continue cooking 5 minutes. Stir in lime juice.  Serve hot.
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