You know what's so great about soups? Soups are satisfiying, simple, can be hot or cold, and you only need 1 pot for the ingredients. Tortilla soup is my favorite soup because it has everything I love about Mexican cuisine. Tortillas chips, avocado, salsa, beans. Did I mention avocado? This recipe was found at simplyrecipes.com and I made a few adjustments like adding different vegetables to increase the fiber intake and make it vegan friendly.
- 6 6-inch corn tortillas
- 1 tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño chile, seeded, chopped
- 2 cups vegetable broth, low sodium
- 1 can (14.5 oz) fire roasted diced tomatoes no salt added
- 1 can (14.5 oz) black beans no salt added
- 1 cup frozen corn
- 2 celery stalks, diced
- 1 avocado
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 lime cut into wedges
Put 2-3 tortillas in a non-stick medium sized skillet on medium for 3 minutes on each side.
Repeat with remaining tortillas.
Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Set tortilla strips aside.
Heat oil over medium high heat in a large sauce pan. Add onions, celery, and chile and cook for 3 minutes. Add the garlic for 30 seconds stirring frequently.
Add the broth, tomatoes, corn, black beans, salt and cumin. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes.
Ladle the soup into 4 bowls. Pit, peel, and cut the avocado into 1-inch pieces. Divide half of the tortillas strips among the bowls. Top with avocado. Serve with lime wedges.
The Lifestyle Dietitian Notes
*This is a vegan tortilla soup but you can make it non-vegan by adding shredded chicken or shrimp and topping with cheese. These additional ingredients will increase the calories, protein, and fat.